Broccoli & Rice Salad

1/2 c. long-grain brown rice
1-1/2 c. water
1 t. vegetable oil
1/4 t. salt
1 bunch broccoli, flowerets cut into small pieces and stems discarded
1/3 c. raisins
1 carrot, minced
1/3 c. slivered red onion
2 T. minced fresh basil or 1 t. dried basil
2 garlic cloves, pressed
2 T. red wine vinegar
1 t. Dijon mustard
1/3 c. olive oil
1/4 t. salt
Freshly ground black pepper to taste

In a small saucepan, combine rice, water, oil and salt. Cover, bring to a boil, and reduce heat to low simmer. Cook undisturbed until all the water is absorbed, about 45 minutes.

Spoon rice into a large serving bowl and let cool; refrigerate until cold.

Steam the broccoli flowerets until tender yet still bright green. Immediately immerse them in cold water to stop cooking. Drain and pat dry with paper towels. Stir into the rice along with the raisins, carrot, onion, and basil.

Combine the garlic, red wine vinegar, mustard, oil, salt, and pepper in a jar. Shake vigorously, then pour over the salad. Toss to coat. Let marinate for 30 minutes before serving. Serve at room temperature.

Serves 2-3 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 83.