---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Brown Rice & Vegetable Salad
  Categories: Salads, Side dish, Rice, Vegetables
       Yield: 4 servings
  
       1 md Onion, finely chopped
       1 ea Garlic cloves, crushed
       2 oz Olive oil
       8 oz Long-grain brown rice
     3/4 pt Vegetable stock
       1 ts Salt
     1/2 ts Turmeric
       8 oz French beans
       4 oz Peas, fresh or frozen
       4 oz Corn, fresh or frozen
       1 ea Red bell pepper, chopped
       4 oz Peanuts -=OR=- cashews
  
   Cook the onion & garlic in the olive oil until soft & golden.  Stir
   in the rice until coated evenly with the oil.  Add the stock, salt &
   turmeric. Bring to a boil & simmer for about 40 minutes.  The rice
   should be tender & all the liquid absorbed.
   
   While the rice is cooking, prepare the vegetables.  Cut the beans into
   small chunks.  Cook in boiling salted water until tender (I'd prefer
   to steam them).  Drain well.
   
     Cool the rice & vegetables & mix together with the bell pepper. 
  Stir
   in half the nuts & place in a serving bowl.  Sprinkle with the
   remaining nuts.  Serve with an oil & vinegar dressing if liked.
   
   Mary Norwak, “Grains, Beans & Pulses”
  
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