Veggie and Rice Salad

Ingredients

• 1

  Box Rice-A-Roni Savory Whole Grains Chicken & Herb Classico (or any other quick-cooking brown rice with seasoning)

• 1

  Cucumber, shredded (or thinly sliced)

• 2

  Radishes, shredded (or thinly sliced)

• 1

  Shallot (or 3 green onions)

• 1

  Cup each of corn and peas (fresh or frozen)

• 1 c

  Sliced cherry tomatoes

• Handful of fresh chopped chives

• 2 tbsp

  Rice wine vinegar

• 1 tbsp

  Olive oil

• 1/4 c

  Pine nuts (optional)

• 2

  Packets of True Lemon

  32 Count100 Count500 CountAdd to Cart

Directions

1. Toast pine nuts in a small pan over medium-high heat on the stove. Watch carefully, and toss often, as they will burn very easily! This ingredient is optional, or can be substituted with sunflower seeds or other nuts.
2. Combine vinegar and oil and set aside.
3. Cook rice, and let cool - then move to a large bowl.
4. Prepare the vegetables and add to rice. Add pine nuts, vinegar mixture, and True Lemon. Shake gently to combine.
5. Great served with tortillas, pita bread, or crackers!