Title: Oriental brown rice salad
 Categories: Salads, Vegetarian, Vegetables
      Yield: 6 Servings
 
      4 c  Cold cooked brown rice
    1/4 c  Peanut oil
      1 ts Salt
    1/2 ts Pepper
      1 ts Sugar
      1 ts Roasted sesame oil
      1 md Carrot; peeled and diced
    1/2 c  Chopped snow peas
    1/2 c  Frozen corn kernals
    1/4 c  Rice vinegar
      1    Celery stalk; diced
    1/2    Red bell pepper; diced
      3    Green onions; chopped
      2 tb Chopped fresh parsley
 
  Place the rice in a large mixing bowl.
  
  In a small mixing bowl, combine the peanut oil, salt, pepper, sugar,
  and sesame oil.  Stir until the sugar dissolves, then pour over the
  rice, toss, and set aside.
  
  Steam the carrot, snow peas, and corn in or over a small amount of
  boiling water for 1 minute.  Rinse the vegetables in cold water.
  Drain and stir the vegetables into the rice.  Add the remaining
  ingredients and toss to mix well.  Refrigerate for 1 to 2 hours and
  serve cold.
  
  * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos