Vegetable & Nut Rice Salad

• 1 cup thinly sliced carrots
• 1 cup chopped green & red bell peppers (or whatever you have on hand)
• 1 cup sliced mushrooms
• 1 celery stalk thinly sliced
• 1/4 cup minced parsley
• 1/4 cup snipped chives
• 3 cups cooked brown rice (or basmati)
• 1 cup chopped almonds or walnuts/ toasted
• Romiane lettuce, for serving
• Dressing:
• 3/4 cup vegetable tomato juice
• 1/4 cup red wine or balsamic vinegar
• 1/4 cup hazelnut oil/light olive oil, oiuce)(you
• 1 T chopped green onion
• 1 crushed garlic clove
• 1 t. herb & pepper mix (garlic, pepper,dried oregano, margoran,dash of cayenne pepper, etc.

1. Steam carrots, celery & peppers until crisp tender. Rinse with cold water/ice,drain.Combine the steamed vegetables with mushrooms, parley, chives, rice and nuts.
2. Measure the dressing into a 2-cup, wisk until blended.
3. Pour 3/4 cup over rice veggie mix, save remainder for another use). Toss gently.
4. Line a shallow bowel 8-10" diameter bowl with Romaine Lettuce leaves, mound salad on the leaves

carrots, red bell peppers, mushrooms, celery, parsley, chives, brown rice, almonds, romiane lettuce, dressing, tomato juice, red wine, hazelnut oil, t, garlic, pepper

Taken from www.epicurious.com/recipes/member/views/vegetable-nut-rice-salad-1202367 (may not work)