Shrimp-and-Brown Rice Salad

Ingredients

• 1 cup julienne-cut bell pepper green
• 1 cup brown rice uncooked
• 1 teaspoon dillweed dried
• 1 teaspoon garlic powder 
• 1 tablespoon olive oil 
• 0.5 cup olives pitted ripe halved
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 pound shrimp cooked peeled
• 2 cups julienne-cut tomato seeded
• 3 cups water 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• colander

Directions

1. Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.
2. Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk.
3. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.