Fresh Garden Veggie Rice

(Anne B.)



2 1/2 cups uncooked brown rice (1 lb)
enough veggie/chicken broth to cook the rice

Cook that up, fluff it and let it cool.

Add to it:
1 cup chopped green onion
1 cup chopped basil
2 cups tomatoes, chopped
1/2 cups pinenuts, toasted

Mix up the dressing:
1/4 cup red wine vinegar
1 teaspoon honey
2 Tablespoon lemon juice
1 Tablespoon olive oil

Toss dressing on rice and veggies. Let sit until you’re ready to devour. Top with feta cheese, chicken, tofu, etc if desired.