1 c. MJB Quick Brown Rice
1/2 c. lemon juice
1/2 c. olive oil
2 tsp. crumbled mint leaves
1 tsp. black pepper
6 to 8 green onions, finely chopped
2 tomatoes, chopped
1/2 c. chopped parsley

Cook rice according to package directions. Combine lemon juice, oil and mint leaves and pepper. Stir into rice and allow to cool. Stir vegetables into cold rice. Refrigerate for 2 hours. Serves 6 to 8.