2 small zucchinis, sliced
3/4 cup mushrooms, sliced
3 green onions, chopped
1 tablespoon oil
1 cup precooked rice
1 bell pepper, sliced
handful of chopped parsley
1 teaspoon balsamic vinegar
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon curry powder
3 tablespoons oil
cayenne pepper to taste
In a skillet fry mushrooms in oil for about 2 minutes or until soft. Add zucchini slices and green onions and cook, stirring, for about 1 minute.
Put cooked veggies into a large bowl and combine with cooked rice, bell pepper and parsley.
For dressing, combine balsamic vinegar, lemon juice, salt, curry powder, oil and cayenne. Pour over rice mixture and toss well.
Cover and chill.