Serves 6.
1 can (16 ounces) fruit cocktail or 1/4 -1/2 equivalent of diced glace cherries (*your choice!)
1 cup cooked brown rice, chilled
1 tomato, diced
1 cup sliced celery
1/2 cup sliced scallions (shallots or spring onion)
2 tablespoons red wine vinegar
1 tablespoon sunflower or olive or apricot oil
1 tablespoon Djion mustard
1/2 teaspoon dried tarragon, crumbled ( * or dried herb of your choice)
1/8 teaspoon garlic powder
DRAIN the fruit cocktail (reserving 1/4 cup of the liquid); save the remaining liquid for another use. In a bowl, toss together the rice, fruit cocktail (or glace cherries), tomato, celery, and scallions. COMBINE the 1/4 cup reserved liquid, the red wine vinegar, oil, mustard, crumbled tarragon, and garlic powder. STIR into the rice mixture. COVER and chill for at least an hour before serving.
* Cholesterol 0.00mg.
BON APETIT.
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