2 c. cooked long grain brown rice
1 c. shredded carrots
4 oz. red bell peppers
1/2 c. minced scallions
1 c. fresh peas, or cooked beans
1 tbsp. olive or sesame oil
1 avocado, optional
Bed of lettuce

Cook rice day before and chill. For directions to cook rice, refer to recipe and Brown Rice Casserole. Next day, shred carrots, cut peppers and avocados into cubes and add to rice.

Add fresh peas and oil. Serve on a bed of lettuce. May be served with Marscell's peanut butter dressing. Makes 2 ample servings.