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Show f BROWN R,CE CL'p'N'cOK SUPPER SALAD 1 n 2Vi cups water 1 cup brown rice 1 tsp. salt Vt lb. sliced corned beef, cut crosswise into -inch strips 2 cups coarsely chopped red or green cabbage 1 cup very thinly sliced carrots 2 green onions with tops, sliced Vi cup mayonnaise 1 tbsp. milk or water 1 Mr to 2 tsps. horseradish, as desired W tsp. block pepper In saucepan, bring water to a boil. Add rice and salt. Cover tightly and cook over low heat until all water is absorbed, about 50 minutes. Transfer to large bowl. Stir in corned beef strips. Let stand 30 minutes. Add cabbage, carrots and green onions; mix well. Blend mayonnaise, milk, horseradish and pepper. Stir rice mixture; mix well. Cover and chill at least 4 hours or overnight, as desired. Makes 6 main-dish servings. V J |