Brown Rice & Veggie Salad

Ingredients

2 cups
brown rice
2⁄3 cups
pine nuts (toasted)
1 bunch
parsley (chopped)
6
carrots (chopped)
4
celery stalks (chopped)
2
red peppers (chopped)
4
tomatoes (chopped)
2 cups
mung bean sprouts
2 tablespoons
tamari (wheat free soy sauce)
2
lemon (juiced or 1/3 cup white balsamic vinegar)
3⁄4 cups
olive oil
 
pepper to taste
Yields:
servings

Instructions

Cook brown rice according to package directions and cool. Combine brown rice and pine nuts in a large bowl. Add parsley, carrots, celery, red peppers, tomatoes and mung bean sprouts. Mix dressing in a separate bowl (tamari, lemon juice/white balsamic vinegar, olive oil and pepper). Stir briskly and add to rice and veggie salad. 

Dietary Preferences: