Oriental Brown Rice Salad
Yield: 6 Servings      VG, VN, WF, GF, DF, SF, EF

4 c Cold cooked brown rice 1/4 c Peanut oil 1 ts Salt 1/2 ts Pepper 1 ts Sugar 1 ts Roasted sesame oil 1 md Carrot; peeled and diced

1/2 c Chopped snow peas 1/2 c Frozen corn kernels 1/4 c Rice vinegar 1 Celery stalk; diced 1/2 Red bell pepper; diced 3 Green onions; chopped 2 tb Chopped fresh parsley

Place the rice in a large mixing bowl.

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil. Stir until the sugar dissolves, then pour over the rice, toss, and set aside.

Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold.

"The recipe was easy to prepare and the ingredients easily accessible. The taste is simple. The oils give it a hint of something more exotic. A great side-dish to serve as part of a meal."

Allen Mayer, tester

Spring 2001 Vegetarian Page
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002