Vegan Rice Salad w. Miso Dressing

2 c. Water
pinch of salt
1 c. long grain brown rice, rinsed

Combine above ingredients in a pot, bring to boil. Cover, simmer for about 40 minutes.
Empty into a bowl, set aside and cool, while you prepare the remaining ingredients.

1/4 c. Canola or Grapeseed oil
1 + 1/2 T. apple cider vinegar
1 + 1/2 tsp. Shoyu
1 T. Rice Syrup
2 T. white/blonde Miso
2 + 1/2 T. water
2 tsp. minced onion

-Blend the above ingredients together.

Stir the above vinaigrette into the brown rice. Add 1/2 c. thawed frozen peas with 1 grated carrot, and 1/2 c. minced red onion. Keep refrigerated.