375 ml cooked brown rice 1 1/2 cup
300 ml tomato, seeded & coarsely chopped 1 1/4 cup
2 medium carrots, cut into julienne strips
125 ml peas 1/2 cup
50 ml green onions, sliced 1/4 cup
15 ml parsley, chopped 1 tbsp
15mL snipped fresh dill 1 tbsp
TANGY VINAIGRETTE
45 ml olive oil 3 tbsp
45 ml red wine vinegar 3 tbsp
10 ml dijon mustard 2 tsp
7 ml sugar 1 1/2 tsp
.5 ml pepper 1/8 tsp
2 ml oregano 1/2 tsp
salt to taste
Combine rice, tomato, carrot, peas, green onions, parsley and dill in a large bowl. Pour vinaigrette over rice mixture. Toss lightly to coat. Cover and chill.
TANGY VINAIGRETTE: Combine oil, vinegar, dijon mustard, sugar, pepper, oregano and salt
Serves 6