Olive Rice Salad

      2 c  Water, lightly salted
    3/4 c  Brown rice
      1 c  Corn kernels, cooked
    1/3 c  Black olives, chopped
    1/3 c  Green olives, chopped
      1 md Red pepper, finely diced
  1 1/2 c  Cabbage, finely shredded
      2 ea Scallions, chopped
    1/4 c  Olive oil
    1/2 ea Lemon, juiced
           Freshly ground pepper

Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).


Yield: 6 Servings