Brown Rice Confetti Salad - cooking recipe

Ingredients

2 1/4 c. water
1 c. brown rice, uncooked
1/2 tsp. salt
1 c. thin yellow squash strips
1 c. small broccoli flowerets
1 c. sliced radishes
1/2 c. sliced green onions
1/4 c. chopped fresh dill
3 Tbsp. chopped fresh parsley
1 tsp. grated lemon rind
1/3 c. lemon juice
2 Tbsp. olive oil
2 tsp. Dijon mustard
1/2 tsp. freshly ground pepper
fresh dill sprigs and sliced yellow squash (garnishes)

Preparation

Combine first 3 ingredients in a saucepan. Cook according to package directions. Remove from heat and cool. Combine rice, squash strips and next 6 ingredients. Set aside.
Combine lemon juice and next 3 ingredients in a jar.
Cover tightly and shake vigorously.
Pour over rice mixture. Toss gently. Cover and chill 1 to 2 hours. Garnish, if desired.
Yields 6 cups.
Per 1 cup serving:
174 calories, 29% from fat.
Preparation time:
1 hour.