1/2 c. uncooked brown rice
1/2 tsp. salt
3 tbsp. olive or vegetable oil
2 1/2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tbsp. minced fresh or tsp. dried thyme
1 sm. zucchini, chopped
1/2 sm. yellow squash, chopped
1 sm. red pepper, chopped
1/2 sm. red onion, chopped
Red leaf lettuce leaves for garnish
Thyme sprig for garnish

In medium saucepan, combine rice, 1 cup plus 2 tablespoons water and salt. Bring to boiling. Reduce heat to low. Cover and simmer 40-45 minutes. Remove form heat, cover and let stand 10 minutes.

Meanwhile in small bowl, whisk together oil, vinegar, mustard and thyme. Place rice in a medium bowl with chopped zucchini, yellow squash, red pepper and red onion. Add the dressing, and toss to coat well. Spoon into a large serving bowl. Tuck in a few red leaf lettuce leaves around the rice salad. Garnish with thyme sprigs. Makes 6 servings.

Preparation: 10 minutes. Cook in 45 minutes; ready to serve in 55 minutes.