Brown Rice Confetti Salad

• 2 1/4 c. water
• 1 c. brown rice, uncooked
• 1/2 tsp. salt
• 1 c. thin yellow squash strips
• 1 c. small broccoli flowerets
• 1 c. sliced radishes
• 1/2 c. sliced green onions
• 1/4 c. chopped fresh dill
• 3 Tbsp. chopped fresh parsley
• 1 tsp. grated lemon rind
• 1/3 c. lemon juice
• 2 Tbsp. olive oil
• 2 tsp. Dijon mustard
• 1/2 tsp. freshly ground pepper
• fresh dill sprigs and sliced yellow squash (garnishes)

1. Combine first 3 ingredients in a saucepan. Cook according to package directions. Remove from heat and cool. Combine rice, squash strips and next 6 ingredients. Set aside.
2. Combine lemon juice and next 3 ingredients in a jar.
3. Cover tightly and shake vigorously.
4. Pour over rice mixture. Toss gently. Cover and chill 1 to 2 hours. Garnish, if desired.
5. Yields 6 cups.
6. Per 1 cup serving:
7. 174 calories, 29% from fat.
8. Preparation time:
9. 1 hour.

water, brown rice, salt, thin yellow squash strips, broccoli flowerets, radishes, green onions, fresh dill, parsley, lemon rind, lemon juice, olive oil, mustard, freshly ground pepper, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481408 (may not work)