| Vegetable Salad with Brown Rice | | | | | | | | | | | | | | | | | | | 2 cups cooked brown rice | | | 1 tbsp olive oil | | | | | | 1/2 cup shredded carrots | | | 1 tbsp dried parsley flakes | | | | | 1/2 cup shredded, unpeeled zucchini | | 1/2 tsp dried thyme | | | | | 2 tbsp finely chopped onions | | | 1/4 tsp salt | | | | | | 2 tbsp lemon juice | | | Pepper to taste | | | | | | | | | | | | | | | | | In a medium bowl, combine rice, carrots, zucchini, and onions. Toss well. In a small bowl, combine | | remaining ingredients. Pour over rice mixture; toss thoroughly. Chill at least 2 hours before serving. | |
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