New Zealand Brown Rice Salad

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New Zealand Brown Rice Salad

 

1 cup brown rice

2 kiwifruit

1 Granny Smith or Braeburn apple

1/2 cup thinly sliced celery

1/2 cup red pepper strips

1/4 cup toasted walnut pieces

1/4 cup thinly sliced green onions

2 tablespoons chopped parsley

3 tablespoons sherry vinegar

1 tablespoon olive oil

 

Cook rice in water accoring to package directions. Drain and cool. Peel

kiwifruit and cut into 1/4-inch thick slices. (The kiwifruit skin is completely

edible. For added fiber and texture, simply wash and trim ends from kiwifruit.

Rub lightly to dry before cutting.) Cut slices in half to form half circles.

Core and dice apple into 1/2-inch cubes. Toss together rice, kiwifruit, apple,

celery, red pepper strips, walnuts, green onions, and parsley in salad bowl. Mix

together vinegar and oil; drizzle over salad. Toss to mix well. Cover and

refrigerate 1 to 2 hours, to allow flavors to blend, before serving.

Serves 6.