1 c. brown rice

Cook in 3 cups chicken broth until broth is absorbed. Set aside.

Saute small onion in 3 tablespoons butter.

Add:

1 1/4 tsp. curry powder

Combine the rice mixture with:

1 c. thinly sliced zucchini (2 sm.)
1 c. purple onion, cut into chunks
1 c. red bell pepper, cut into sm. strips
1 c. green pepper, cut into sm. strips
1 c. ripe olives, sliced

DRESSING:

2/3 c. olive oil
3 tbsp. tarragon wine vinegar
3 cloves garlic, pressed
1/2 (6 oz.) can tomato paste (3 tbsp.)
2 tbsp. chopped parsley

Mix rice and vegetables. Then mix with some of the dressing and let marinate overnight.