2 cups water
1 cup long-grain brown rice
1 tsp salt
1 1-pound bag mixed frozen vegetables such as broccoli, corn and red peppers
2 Tbs lemon juice
1/2 cup chopped walnuts
1/2 cup chopped scallions
3 Tbs chopped fresh parsley
Freshly ground pepper
4 cups shredded Romaine lettuce
Dressing:
1 cup nonfat yogurt
1 Tbs lemon juice
1 Tbs chopped fresh parsley or chives
In a large saucepan, bring the water and salt to a boil over high heat. Add the rice and stir. When the mixture returns to a boil, reduce the heat to low, then cover the pan and simmer for 45 minutes. Set aside off heat, add vegetables still covered, for 10 minutes.
Using a fork, scrape the mixture into a large bowl. Add the lemon juice, walnuts, onions and parsley and combine by stirring and tossing with a fork. Season with pepper to taste. Spread the romaine around the rim of a large platter.
To make the dressing, stir together the yogurt, lemon juice and parsley in a small bowl.
Mound the salad in the center of the lettuce and spoon some of the dressing over the salad. Pass the remaining dressing at the table.