Olive Rice Salad



INGREDIENTS:

2 cup water, lightly salted 	

3/4 cup brown rice 	

1 cup corn kernels, cooked 	

1/3 cup black olives, chopped 	

1/3 cup green olives, chopped 	

1 each red pepper, finely diced 	

1 1/2 cup cabbage, finely shredded 	

2 each scallions, chopped 	

1/4 cup olive oil 	

1/2 each lemon, juiced 	

1 pepper, freshly ground

DIRECTIONS:

1. Bring the water to a boil in a saucepan. Stir in the
rice, return to a boil, then lower the heat and simmer,
covered, until the water is absorbed, about 35 minutes.
Fluff the rice with a fork, then let it cool completely.

2. Combine the rice with the remaining ingredients in a
mixing bowl and toss together thoroughly. Pack in a
securely lidded plastic container to transport
(to picnics).



Olive Rice Salad