Brown Rice Salad


Ingredients:
2 cups brown rice
6 cups chicken broth
1 1/2 cups fresh mushrooms, sliced
1 (4 oz.) jar pimentos, drained and diced
2 medium tomatoes, chopped
1/2 cup sliced green onion
1/4 cup salad oil
2 Tbsp. red wine vinegar
3/4 tsp. oregano
3/4 tsp. marjoram
1/2 tsp. salt
dash of pepper

Method:

In a large saucepan cook rice in chicken broth, covered, until tender and all liquid is absorbed, 45 to 60 minutes. Add remaining ingredients. Stir lightly. Cool. Cover and chill. Stir lightly before serving.

Makes 12 servings