Submitted by Marlene Metherel

½ c quick cooking whole grain brown rice

2 medium tomatoes, finely chopped

1 small onion, finely chopped

½ c pitted green olives, sliced lengthwise

¼ c pumpkin seeds

1 tbs extra virgin olive oil

1 tsp sherry vinegar

1 tsp dried oregano

¼ tsp salt

1/8 tsp ground black pepper

2 tbs chopped fresh parsley

Cook rice according to directions. Remove from heat, spread on a plate and refrigerate until cooled to room temperature, about 5 minutes (or just cook ahead of time like I did).

In a large bowl, combine all ingredients except parsley.

Divide among 4 plates and sprinkle with parsley just before serving.