2/3 c. brown rice
1/2 of a 16 oz. pkg. frozen loose-pack broccoli, corn and red peppers
2 tbsp. snipped parsley
2 tbsp. sliced green onion
2 tbsp. sunflower nuts
1/3 c. bottled Italian salad dressing

Cook rice according to package directions; drain. Cook vegetables according to package directions; drain.

In mixing bowl combine cooked rice, cooked vegetables, parsley, onion and sunflower nuts. Add salad dressing; toss to mix well. Turn salad into colorful serving bowl; cover and chill. Makes 6 servings.