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Olive Rice Salad Recipe
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| Ingredients | | | 2 | cup | water, lightly salted | | | 3/4 | cup | brown rice | | | 1 | cup | corn kernels, cooked | | | 1/3 | cup | black olives, chopped | | | 1/3 | cup | green olives, chopped | | | 1 | each | red pepper, finely diced | | | 1 1/2 | cup | cabbage, finely shredded | | | 2 | each | scallions, chopped | | | 1/4 | cup | olive oil | | | 1/2 | each | lemon, juiced | | | 1 | | pepper, freshly ground | | | | | |
Directions:
| Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely.
Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).
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