coastweek.com

fresh VEGETABLE SALAD
WITH cooked BROWN RICE

GOOD ON ITS OWN OR TOGETHER WITH A 'VEGE' BURGER

Coastweek - - Science student and 'vegetarian' [but never 'vegan']
Amin Mohammed Tanu writes from Vancouver, Canada:" this is a
regular favourite in our College kitchen and goes really well with a
large 'vege' burger' - and others eat it with chicken nuggets. It is
recommended for those on a low-fat and low cholesterol diet'.

INGREDIENTS:

two cups cooked brown rice

half cup shredded carrots

half cup shredded, unpeeled zucchini

two tablespoons finely chopped onions

two tablespoons lemon juice

two tablespoon olive oil

one tablespoon dried parsley flakes

half teaspoon dried thyme

quarter teaspoon

salt Pepper to taste

Preparation time - two hours in the freezer before serving:

Method

In a medium bowl, combine rice, carrots, zucchini, and onions.

Toss well.

In a small bowl, combine remaining ingredients.

Pour over cooked brown rice mixture; toss thoroughly.

Chill at least two hours before serving.

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We are always interested in your opinions, suggestions, comments or
contributions - If you have a favourite 'traditional' recipe that might go
down well along the East African Coast, do send it in to us and we can
share your pleasure and treasure with our readers around the world.

coastwk@africaonline.co.ke