New Zealand Brown Rice Salad
rec.food.recipes/Frank Butcher/1998
Servings: 6

A colorful, tasty combination with a unique blend of tastes.

1 cup brown rice
2 New Zealand kiwi fruits
1 Granny Smith apple, or Braeburn apple
1/2 cup thinly sliced celery
1/2 cup red bell peppers, cut in strips
1/4 cup toasted walnut pieces
1/4 cup thinly sliced green onions
2 tablespoons chopped parsley
3 tablespoons sherry vinegar
1 tablespoon olive oil

Cook rice in water according to package directions. Drain and cool.

Peel kiwifruit and cut into 1/4 inch thick slices. Cut slices in half to form half circles. Core and dice apple into 1/2 inch cubes.

Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl.

Mix together vinegar and oil; drizzle over salad. Toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.

Note: The kiwifruit skin is completely edible. For added fiber and texture simply wash and trim ends from kiwifruit. Rub lightly to dry before cutting.