Oriental Brown Rice Salad -

1/4 c Peanut oil

1 ts Salt

1/2 ts Pepper

1 ts Sugar

1 ts Roasted sesame oil

1 md Carrot; peeled and diced

1/2 c Chopped snow peas

1/2 c Frozen corn kernals

1/4 c Rice vinegar

1 Celery stalk; diced

1/2 Red bell pepper; diced

3 Green onions; chopped

2 tb Chopped fresh parsley

1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold.Source: The Compassionate Cook - by Ingrid Newkirk and PETATypos by: Karen Mintzias