1 c. uncooked short-grain brown rice
1 c. bean sprouts
1 to 2 tomatoes
1 c. Cheddar cheese, cubed
1 pkg. peas & carrots, frozen (or 1 of each)
1/2 to 1 c. Italian salad dressing
Salt & pepper to taste

Cook rice according to instructions, let cool (about an hour or so). Cook frozen peas and carrots and let cool. Cut tomatoes into small cubes and add sprouts, tomatoes, peas and carrots into rice. Add about 1/2 cup dressing and toss. Let sit for about 10 minutes and check to see if salad is too dry. Add more dressing to taste. This is very filling and will keep for a couple of days in the refrigerator.