California Brown Rice Salad
|Canned california fruit cocktail||16 Ounce (1 Can, In Juice / Extra Light Syrup)|
|Uncooked brown rice||1 Cup (16 tbs)|
|Tomato||1 , diced|
|Sliced celery||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Dried tarragon leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
Drain fruit cocktail, reserving 1/4 cup liquid.
Cook rice according to package directions; refrigerate until well chilled.
Toss rice, fruit cocktail, tomato, celery and green onions in large bowl.
Combine reserved fruit cocktail liquid, vinegar, oil, mustard, tarragon and garlic powder in small bowl; whisk until well blended.
Stir dressing mixture into rice mixture; refrigerate several hours