Rice Salad

Rice Salad

4 Cups cooked brown rice
1 green onion chopped
2 tablespoons finely chopped parsley
1 cup peas slightly cooked

Dressing
2 tablespoons umeboshi vinegar (Japanese vinegar made from salty sour pickled plums)
1 tbs soy sauce
1 tsp olive oil
I tbs sesame seeds, toasted or pine nuts

Method: Mix all ingredients together toss gently with dressing and marinate for 3 hrs