Ingredients
1 cup thinly sliced carrots
1 cup chopped green & red bell peppers (or whatever you have on hand)
1 cup sliced mushrooms
1 celery stalk thinly sliced
1/4 cup minced parsley
1/4 cup snipped chives
3 cups cooked brown rice (or basmati)
1 cup chopped almonds or walnuts/ toasted
Romiane lettuce, for serving
Dressing:
3/4 cup vegetable tomato juice
1/4 cup red wine or balsamic vinegar
1/4 cup hazelnut oil/light olive oil, oiuce)(you
1 T chopped green onion
1 crushed garlic clove
1 t. herb & pepper mix (garlic, pepper,dried oregano, margoran,dash of cayenne pepper, etc.
Preparation
Steam carrots, celery & peppers until crisp tender. Rinse with cold water/ice,drain.Combine the steamed vegetables with mushrooms, parley, chives, rice and nuts.
Measure the dressing into a 2-cup, wisk until blended.
Pour 3/4 cup over rice veggie mix, save remainder for another use). Toss gently.
Line a shallow bowel 8-10" diameter bowl with Romaine Lettuce leaves, mound salad on the leaves
