1 cup brown rice
4 cups chicken broth
1 tbsp soy sauce
1 cup white rice
1 red onion, chopped
1 bunch scallions, sliced, including tender greens
2 sweet peppers (preferably 1 red and 1 green), chopped
1 cucumber, peeled (if waxed) and chopped
3 tbsp vinegar
3/4 cup olive oil
Salt and freshly ground pepper to taste

PreparationPut the brown rice, chicken broth, and soy sauce in a large pot, and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Add the white rice and continue to cook for about 15 minutes, or until tender. Remove from the heat and add the onion, scallions, peppers, and cucumber, and toss to mix. Mix together the vinegar, olive oil, and salt and pepper, pour over the rice mixture, and toss to mix well.