Rice-Veggie Salad

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Rice-Veggie Salad

 

4 cps cooked brown rice

1/2 cp. each lightly steamed: cauliflower, carrots, green beans

1/2 cp raw celery

1/4 cp. minced parsley

1/2 cp. tamari-roasted almonds, or walnuts

 

Dressing:

2 T. sesame oil 1 clove garlic

2 T. water 1 T. tamari soy sauce

2 T. brown rice vinegar 1/2 tsp. basil

2 T. lemon juice 1 tsp. oregano

 

Combine all the ingredients and toss with the dressing. Best if it marinates a few hours before serving.