Brown Rice Salad

Cook 2 cups of raw brown rice and keep aside. While the rice is hot, mix in 4 tbsps olive oil, 2 tbsps vinegar, 4 tbsps balsamic vinegar, salt and pepper to taste. Let the rice cool completely. Once cool, add 4 tbsps finely chopped red and yellow bell peppers, 4 tbsps chopped cucumber, 2 tbsps chopped carrots, one finely chopped apple, 2 tbsps finely chopped spring onions, 1 tbsp chopped coriander/parsley and 2 tbsps roasted and peeled peanuts and combine well. Enjoy.