Brown Rice & Vegetable Salad

1 md Onion, finely chopped

1 ea Garlic cloves, crushed

2 oz Olive oil

8 oz Long-grain brown rice

3/4 pt Vegetable stock

1 ts Salt

1/2 ts Turmeric

8 oz French beans

4 oz Peas, fresh or frozen

4 oz Corn, fresh or frozen

1 ea Red bell pepper, chopped

4 oz Peanuts -=OR=- cashews

Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed. While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (I`d prefer to steam them). Drain well. Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked. Mary Norwak, "Grains, Beans & Pulses"