Categories: Salads, Vegetarian 
      Yield: 6 servings 
  
      2 c  Water, lightly salted 
    3/4 c  Brown rice 
      1 c  Corn kernels, cooked 
    1/3 c  Black olives, chopped 
    1/3 c  Green olives, chopped 
      1 md Red pepper, finely diced 
  1 1/2 c  Cabbage, finely shredded 
      2 ea Scallions, chopped 
    1/4 c  Olive oil 
    1/2 ea Lemon, juiced 
           Freshly ground pepper 
  
  Bring the water to a boil in a saucepan. Stir in the rice, return to a 
  boil, then lower the heat and simmer, covered, until the water is 
  absorbed, about 35 minutes. Fluff the rice with a fork, then let it 
  cool completely. Combine the rice with the remaining ingredients in a 
  mixing bowl and toss together thoroughly. Pack in a securely lidded 
  plastic container to transport (to picnics).