3 c. cooked long grain brown rice
1/2 c. chopped green onions
1/4 c. chopped parsley
3/8 tsp. dry mustard
2 tbsp. minced garlic
1/4 c. vinegar
1/8 c. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/4 c. each olive oil and safflower oil

Combine all ingredients and let marinate at room temperature for 1 hour. Then serve with the following salad and miso sauce.

SALAD:

1 c. mixed sprouts
1/2 green pepper, chopped
1/4 c. sliced Jerusalem artichoke
1 stalk celery, chopped
2 tomatoes, quartered
1 c. cooked potatoes, cold, cubed
1 lg. beet, steamed and shredded
1 c. shredded green cabbage

Combine in layers all ingredients, placing the marinated rice mixture on the bottom. Serve with:

MISO SAUCE:

1 1/2 tbsp. light miso
3/4 c. safflower oil
1/4 c. each: tamari, vinegar and water
1 tsp. grated ginger
3 tbsp. honey

Combine in blender and serve over salad. This dressing keeps for 2 months in the refrigerator. This whole meal salad serves 6.