Confetti Brown Rice Salad

Name: Confetti Brown Rice Salad
Ingredients: 1 cup raw brown rice; 14 cup fresh lemon juice; 12 teaspoon salt; 14 teaspoon fresh ground black pepper; 13 cup olive oil; 4 green onions, sliced thinly; 3 tablespoons fresh basil leaves, slivered; 14 cup purple basil, slivered; 2 tablespoons fresh parsley, finely chopped; 12 cup celery, finely chopped; 12 cup fennel bulb, finely chopped; 1 medium red bell pepper, chopped; 1 cup corn kernel (fresh or frozen); 1 cup dried cranberries

14 ingredients

8 steps

Ingredients

1 cup raw brown rice
14 cup fresh lemon juice
12 teaspoon salt
14 teaspoon fresh ground black pepper
13 cup olive oil
4 green onions, sliced thinly
3 tablespoons fresh basil leaves, slivered
14 cup purple basil, slivered
2 tablespoons fresh parsley, finely chopped
12 cup celery, finely chopped
12 cup fennel bulb, finely chopped
1 medium red bell pepper, chopped
1 cup corn kernel (fresh or frozen)
1 cup dried cranberries

Directions

1

In a saucepan, bring 2 1/2 cups of water to a boil.
2

Stir in 1 cup rice.
3

Cover, reduce heat and simmer for 45 minutes or until all water is absorbed.
4

Gently spoon rice into serving bowl.
5

Combine lemon juice, oil, salt and pepper; whisk to blend thoroughly and pour over rice.
6

Add the remaining ingredients and fold together.
7

Chill.
8

Serve room temperature.