Salad:
6 oz. long grain or wild rice
1.5 c chopped broccoli
1/3 c sliced red or green onion
1/4 c simple vinaigrette (recipe below)
1/2 tsp. lemon pepper
1 - 1.5 c sugar snap peas
1/3 c slivered almonds
 
Vinaigrette:
1/4 c. olive oil
juice of 1/2 to 1 lemon (to taste)
1 tsp. dijon mustard
dash of sweetener, like honey, maple syrup or sugar (to take the bite out of the lemon acid)
dash of basil, oregano or thyme - fresh or dried
Whisk all together until blended smooth.
 
Directions:
Prepare rice according to package directions. Cool slightly. Steam broccoli lightly until crunchy-tender. Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.