Shredded Veggie Salad
from Backpacker Magazine, August 2006


1 box Rice-A-Roni Savory Whole Grains Chicken & Herb Classico (or any other quick-cooking brown rice with seasoning)

1 carrot
2 radishes
1 small picking cucumber
1 shallot
2 tablespoons rice wine vinegar
1 tablespoon olive oil
¼ cup pine nuts
2 packets True Lemon®

Toast pine nuts on a flat tray at 350 degrees, shaking once, until golden brown (about 10 minutes). Combine vinegar and oil and set aside. Cook rice. Grate the vegetables and add to rice. Add pine nuts, vinegar mixture and True Lemon®. Shake gently to combine. Great served with tortillas, pita bread or crakers.


Serves 3 to 4