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Title: Italian-Style Brown Rice Salad

3 1/2 C vegetable stock
1 1/2 C uncooked brown rice
1 C thawed frozen baby green peas
1 - jar roasted red bell peppers, drained and chopped (7 1/4 oz.)
1 - jar marinated artichoke hearts, drained and thinly sliced (6 oz.)
6 - scallions, thinly sliced
2 - stalks celery, finely chopped
1/2 C green olives, pitted and chopped
1/4 C fresh parsley, chopped
2 T drained capers
2 T olive oil
1 T white wine vinegar
0 - salt and pepper to taste
0 - pine nuts or slivered almonds, toasted

Combine the vegetable stock and rice in a medium saucepan; bring to a boil over high heat. Reduce the heat to low, cover, and cook until all of the broth has been absorbed, 30-35 minutes. Fuff with a fork and let stand, uncovered, for about 5 minutes.

Combine the peas, red peppers, artichokes, scallions, celery, olives, parsley, capers, oil, vinegar, salt, and pepper in a large salad bowl. Add the warm rice and toss well to combine. Sprinkle with the nuts if desired. Serve warm or at room temperature.

From Mediterranean Vegan Kitchen
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