Elane Kato always brings “healthy” food for the crew to enjoy and not feel guilty about eating a lot of it!

. - Aloha, Audrey

Brown Rice Salad
       (Elberta's)

In rice cooker, cook 3 cups brown rice with 4 cups water using the measuring cup that comes with the rice cooker.

Cool rice then add 3/4 c. or more chopped celery, green onions, cilantro, and about 12 oz. frozen peas. “Everything is kind of oyosoo...and to your taste.”   Dress salad with Tropics Oriental Dressing and add Spanish peanuts. Serve chilled.

Ultimate Salad Dressing

              2 T. brown sugar
              1 T. Japanese vinegar
              2 T. balsamic vinegar
              2 T. oil
              1 tsp salt
              pepper to taste
              2 or 3 cloves of garlic crushed or minced

Great with a salad of romaine lettuce, tomatoes, cucumbers, mushrooms, and cranberries; topped with a sprinkling of feta cheese and toasted almond slices.

ENJOY!