1 cup packed light brown rice
1 1/2 cups white rice
1/2 teaspoon ground black pepper
2 teaspoons bay leaf
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 (6 ounce) can tomato sauce
1/4 cup white vinegar
1 teaspoon salt
2 teaspoons lemon juice
2 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons lemon juice
In a large bowl, toss together the brown rice, white rice, pepper, bay leaf, olive oil, onion, garlic, tomato sauce, vinegar and salt. Cover and refrigerate for 1 hour.
While rice is refrigerating, heat olive oil in a large skillet over medium heat. Begin to stir rice in. Remove from heat and spoon into a large bowl. Add a few handfuls with mixture. Mix with a spoon until evenly coated. Add canned tomatoes and toss. Fill the bottoms of 2 small plastic bowls with 1 to 2 cups rice and toss to coat.
Arrange tomato sauce over rice, filling each with 1/2 cup rice and green beans. Mix with 1/4 cup vinegar and orange juice. Continue alternating with tomato sauce, vinegar and lemon juice. Serve hot or cold.