Warm Brown Rice Salad
2 3/4 cups salted water
1 cup uncooked long grain brown rice
3 tablespoons each vegetable and olive oil
3 to 4 tablespoons rice or Champagne vinegar
Touch of Dijon mustard
Salt and freshly ground pepper
2 cups thawed frozen \petite\ peas
1/4 cup torn basil leaves
1/4 cup chopped flat leaf parsley leaves
Instructions:
Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat.
While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper.
When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning.
