Olive Rice Salad

Name: Olive Rice Salad
Ingredients: 2 cups water lightly salted; 3/4 cups brown rice; 1 cup corn cooked; 13 cup black olives chopped; 13 cup green olives chopped; 1 each sweet red bell peppers red pepper, finely diced; 1 1/2 cup cabbage finely shredded; 2 each scallions, spring or green onions chopped; 1/4 cup olive oil; 1/2 each lemon juiced; 1 x black pepper freshly ground

11 ingredients

5 steps

Ingredients

2 cups water lightly salted
3/4 cups brown rice
1 cup corn cooked
13 cup black olives chopped
13 cup green olives chopped
1 each sweet red bell peppers red pepper, finely diced
1 1/2 cup cabbage finely shredded
2 each scallions, spring or green onions chopped
1/4 cup olive oil
1/2 each lemon juiced
1 x black pepper freshly ground

Directions

1

Bring the water to a boil in a saucepan.
2

Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes.
3

Fluff the rice with a fork, then let it cool completely.
4

Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly.
5

Pack in a securely lidded plastic container to transport (to picnics).