A DIFFERENT RICE SALAD

Yield: 6 servings

1 cup Brown rice
1 1/2 cup Water

Vinaigrette
6 tbsp Vegetable oil
2 tbsp Olive oil
3 tbsp Lemon juice
1 tbsp Red wine vinegar
1 tbsp Garlic, minced
Salt & pepper
1 tbsp Soy sauce
1 pinch Cayenne, to taste
1 tsp Basil
1/2 cup Pineapple, chopped

Vegetables
2 ea Scallions, chopped finely
1/4 med Green bell pepper, diced
1/4 cup Raisins, optional
1 med Carrot, julienned

Rinse rice & drain well. Combine rice & water. Bring to a boil, reduce heat & simmer for 45 minutes, or until the rice is cooked & the water has been absorbed.

While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette & stir well. Add the vegetables & mix. Cover tightly & refrigerate until ready to serve.