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Rice Salad

From Lynne Wilson


1 cup brown rice, uncooked
1 cup white rice, uncooked
4 Tbsp. salad oil
1½ Tbsp. red wine vinegar
¼ cup onion, finely chopped
1 cup green pepper ¼-inch diced
1½ cups tomatoes, peeled, seeded, and diced
3 Tbsp. fresh basil leaves, chopped
½ tsp. salt (or to taste)
¼ tsp. ground pepper
¾ cup pine nuts (pignolias) that have been lightly toasted in the oven


Cook the brown rice and white rice in separate pans to get approximately 4 cups of cooked rice. Combine the two kinds of rice.

While the rice is still hot, stir in all the remaining ingredients, except the pine nuts. Mix thoroughly. Chill the salad, stirring occasionally. Stir in the pine nuts just before serving.