Cook brown rice according to package directions. After the rice has cooled, combine it with the pine nuts in a large bowl. Add parsley, carrots, celery, red peppers, tomatoes, and mung bean sprouts.
Mix dressing in a separate bowl (tamari, lemon juice/white balsamic vinegar, olive oil, and pepper). Stir briskly and add to rice and veggie salad. (Recipe♦223)