1 c. brown rice, uncooked
2 shredded carrots
1/4 c. onion, diced small
1/4 to 1/2 c. mint leaves, cut small
1/4 c. red wine vinegar
1/2 c. vegetable oil
1 tsp. basil
1 clove garlic, minced
2 tbsp. water

Cook rice as directed on package. Cool slightly. Add carrots, onion and mint. In jar, combine remaining ingredients. Shake well, pour over rice.

Let rice set in refrigerator for a couple of hours or overnight. Stir once in a while to combine flavors. Serve cold.