Categories: Salads, Grains 
      Yield: 4 servings 
  
    1/2 c  Cauliflower, chopped 
    1/2 c  Broccoli, chopped 
    1/2 c  Carrots, chopped or sliced 
    1/2 c  Snow peas, chopped or sliced 
    1/2 c  Onions, chopped or sliced 
      2 tb Soy sauce 
  2 1/2 c  Cooked Quick Brown Rice 
      1 ts Cider vinegar 
      1 ds Ginger and lemon juice 
  
  Cut the vegetables into 1/2-inch cubes.  Place the vegetables in a heavy 
  saucepan with the soy sauce.  Cover and simmer over low heat for 5 to 7 
  minutes until the vegetables are barely tender.  Cool and add the remaining 
  ingredients.  Chill before serving.  Makes 4 servings. 
   
  Variations -- Add 1/2 cup of the following:  Sliced water chestnuts, 
  chopped mushrooms, bean sprouts, pineapple chunks. 
   
  Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 
  Arrowhead Mills, Inc.  (Reprinted with permission) Electronic format 
  courtesy of: Karen Mintzias