Ingredients

1 C. brown rice
1 1/2 C. water
Vinaigrette
6 Tbsp. vegetable oil
2 Tbsp. olive oil
3 Tbsp. lemon juice
1 Tbsp. red wine vinegar
3 each garlic cloves, minced
Salt and pepper
1 Tbsp. soy sauce
1 pinch cayenne, to taste
1 tsp. basil
½ C. pineapple, chopped
Vegetables
2 each scallions, chopped finely
1/4 medium green bell pepper, diced
1/4 C. raisins, optional
1 medium carrot, julienned

Cooking Instructions

Rinse rice and drain well. Combine rice and water. Bring to a boil, reduce heat and simmer for 45 minutes, or until the rice is cooked and the water has been absorbed. While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette and stir well. Add the vegetables and mix. Cover tightly and refrigerate until ready to serve. VARIATION: Substitute the lemon juice with orange juice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)