Confetti Brown Rice Salad

• 1 cup raw brown rice
• 14 cup fresh lemon juice
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 13 cup olive oil
• 4 green onions, sliced thinly
• 3 tablespoons fresh basil leaves, slivered
• 14 cup purple basil, slivered
• 2 tablespoons fresh parsley, finely chopped
• 12 cup celery, finely chopped
• 12 cup fennel bulb, finely chopped
• 1 medium red bell pepper, chopped
• 1 cup corn kernel (fresh or frozen)
• 1 cup dried cranberries

1. In a saucepan, bring 2 1/2 cups of water to a boil.
2. Stir in 1 cup rice.
3. Cover, reduce heat and simmer for 45 minutes or until all water is absorbed.
4. Gently spoon rice into serving bowl.
5. Combine lemon juice, oil, salt and pepper; whisk to blend thoroughly and pour over rice.
6. Add the remaining ingredients and fold together.
7. Chill.
8. Serve room temperature.

brown rice, lemon juice, salt, ground black pepper, olive oil, green onions, fresh basil, purple basil, fresh parsley, celery, fennel bulb, red bell pepper, corn kernel, cranberries

Taken from www.food.com/recipe/confetti-brown-rice-salad-175803 (may not work)