Brown Rice salad with Olives, Peppers and Peas
INGREDIENTS
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Makes 6-8 servings; recipe adapted from "Roman Rice Salad" found years ago in a cooking magazine, but I couldn't find anything like that online to give proper credit.)
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Ingredients:
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1 1/2 cups long-grain brown rice (4 cups cooked brown rice; I used Uncle Ben's Brown Rice)
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1 can (6 oz. drained weight) black olives, thickly sliced (or use pre-sliced olives if you prefer)
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6 sweet mini-peppers, sliced (or use 1 red bell pepper, chopped)
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12 oz. frozen peas, thawed and drained well
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1/4 cup freshly grated Parmesan cheese
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salt and fresh-ground black pepper to taste
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Dressing Ingredients:
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2/3 cup purchased or homemade vinaigrette dressing (I used Le Parisien Vinaigrette, which might be hard to find if you're not in Utah.)
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1/4 cup finely chopped fresh basil
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This is not bad when it sits overnight in the fridge, but it's best freshly made.
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