From the Pantry Butler kitchen

Confetti Grain Salad

8 servings

Confetti Grain Salad

Try this recipe with a variety of vegetables until you find what you and your family like best. USDA MyPlate Kitchen — Cent$ible Nutrition Cookbook — University of Wyoming Cooperative Extension — Cent$ible Nutrition Program (public domain), via myplate.food

Ingredients

  • 1 1/2 cups brown rice, uncooked
  • 3 cups water
  • 2 lemons, juiced
  • 3 green onions — scallions
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon salt
  • 1 dash black pepper
  • 1/4 cup olive oil — or cooking oil of choice
  • 1 1/2 cups mixed vegetables, cut into small pieces

Method

  1. Wash hands with soap and water.
  2. Wash rice and put into a 2-quart pot with water.
  3. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed (approximately 45 minutes) Pour into medium sized bowl and allow to cool.
  4. Pour lemon juice over rice and stir.
  5. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil.
  6. Stir and chill at least 1 hour.
  7. This dish also can be served warm.

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