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MARINATED VEGETABLE SALAD
Serves 8
6 cups cooked jasmine rice, cooled
2 cups (about 8 ounces) sliced fresh mushrooms
1-1/4 cups halved cherry tomatoes
1 cup avocado chunks
1 cup sliced olives
1/2 cup chopped red onion
6 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
Red onion rings, for garnish
Combine mushrooms, tomatoes, avocado, olives and onion in shallow
dish. Combine vinegar, oil, parsley, salt and basil in separate bowl and
pour over vegetables. Cover and chill 2 to 3 hours. Add rice: toss
lightly. Garnish with red onion rings.
3 Cup Cool-Touch Rice Cooker Use and Care Guide