Salad:

4 cups cooked brown rice
1 cup red pepper, chopped
1 carrot, grated or chopped
2 Tbsp. fresh chives or 1 scallion, finely chopped
1 cup chopped red cabbage
1 cup chopped parsley or 1/2 parsley/1/2 cilantro
1/3 cup sunflower seeds

Dressing:
6 Tbsp unrefined sesame oil
4 Tbsp brown rice vinegar
1 tsp tamari

Toss brown rice with chopped vegetables and sunflower seeds until evenly mixed.  Pour vinaigrette ingredients in a bottle or jar; shake vigorously.  Drizzle on rice and vegetables; toss gently.

Makes 8 Servings

From:  Feeding the Whole Family