Serves 6
1 cup brown rice, uncooked.
Two and 1/4 cups water or vegetable stock
Medium zucchini cut julienne or thin stips
Two scallion, finely chopped
One large tomato, small chop
1/4 cup parsley
Salt and Pepper to taste
Wash, prepare and chop vegetables and herbs.
In a medium saucepan add COLD water/stock and rice. Slowly bring to a boil.
Cover and simmer on low for about 10 minutes or until all liquid has been absorbed and rice tender and easily fluffed with a fork.
Let rice chill in fridge before adding veggies and herbs.
In a separate bowl, mix 1/4 cup Mirin rice vinegar with 1 Tablespoon Lemon juice, 1 Tablespoon olive oil, 1/4 tablespoon sesame oil and 2 teaspoons soy sauce (optional for low salt) MIX AND TOSS WITH RICE AND VEG BEFORE SER VICE.