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Brown Rice Salad with Olives and Capers

This satisfying main dish salad combines the crunch of pepper and the chewiness of rice with a tangy dressing.

Serves 4

1 1/3 cups dry brown rice
1 yellow bell pepper, cut into thin strips
1 small red onion, diced
½ cup small capers, rinsed and drained
½ cup pitted black olives, chopped
4 scallions, thinly sliced
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
2 2/3 cups water
1 tbs. Dijon mustard
3 tbs. red wine vinegar
¼ tsp. sugar or honey
¼ tsp. salt
¼ tsp. freshly ground black pepper or to taste
3 tbs. Ellyndale Foods™ Extra Virgin Olive Oil
1 red bell pepper, cut into thin strips
  1. Put rice and water in a medium saucepan; bring to a boil, cover, and reduce heat to a simmer. Cook until water is absorbed; about 1 hour.
  2. Put cooked rice in a medium serving bowl.
  3. In a small mixing bowl, whisk together mustard, vinegar, and sugar or honey.
  4. Whisk in salt and pepper; then oil.
  5. Pour mixture over warm rice and toss well.
  6. Adjust seasonings.
  7. Add remaining ingredients and toss.
  8. Service warm or chilled.
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