Shrimp-And-Brown Rice Salad

• 3 cups water
• 1 cup uncooked brown rice
• 3 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried dillweed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups seeded julienne-cut tomato
• 1 cup julienne-cut green bell pepper
• 1/2 cup medium pitted ripe olives, halved
• 1 pound medium shrimp, cooked and peeled

1. Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.
2. Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.

water, brown rice, white wine vinegar, olive oil, garlic, salt, pepper, seeded julienne, juliennecut green bell pepper, olives, shrimp

Taken from www.myrecipes.com/recipe/shrimp-and-brown-rice-salad (may not work)