Brown Rice Salad

From CCNM’s Simply Healthy Cookbook, 2002

3 cups brown rice, without salt
1 cup cucumber, finely chopped
½ cup fresh parsley, finely chopped
2 roma tomatoes, finely chopped
1 medium carrot, grated
⅓ red sweet pepper, finely chopped
2 green onions, finely chopped
2 garlic cloves, minced
2 tsp. dill weed, dried
1 tsp. sea salt
2 Tbsp. fresh lemon juice
4 Tbsp. unrefined olive oil

To make dressing, mix garlic, dill, salt, pepper, lemon juice and olive oil in a blender or food processor. If you do not have an appliance, shake the mixture well in a covered jar. Combine brown rice, cucumber, parsley, tomatoes, carrots, red pepper and green onions in a bowl. Pour dressing over top and mix well. Adjust seasoning and refrigerate for 30 – 60 minutes prior to serving.