Recipe: Rice and Veggie Salad

Recipe Rice & Veggie Salad Margaret Morin

**Recipe**
.33 cup wild rice .33 cup brown rice 1.5 cups water 2 medium carrots, chopped 1 small cucumber, chopped Freshly ground black pepper to taste Dressing 1 tsp salt 1 T oil 2 T frozen orange juice concentrate	Cook rice, rinse, and drain. Return to pan. Top with chopped vegetables and freshly ground black pepper. Thaw juice. Mix dressing. Pour over salad and toss. Transfer to serving bowl and chill.

Optional: Substitute 2 T frozen orange juice concentrate for 1 T oil

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