Eastern Rice Salad
A wonderful east-asian inspired salad! Very healthy with a wonderfully crunchy texture thanks to all the fresh vegtables. This is a perfect meal to throw together when it's too hot to cook!!
Steps
In a suacepan bring 1 1 / 2 cups salted water to a boil.
Add 3 / 4 cup rice , reduce heat , cover and simmer for 20 minutes.
Refrigerate rice until chilled.
Combine the chilled , cooked rice , mushrooms , green peppers , red peppers , cashews , green onions , bean sprouts , spinach and celery in a large bowl.
Blend the vegtrable oil , soy sauce , parsley and crushed garlic in a seperate bowl.
Pour the dressing over the salad 1 hour before serving and toss well.
Ingredients
long-grain white rice, sliced mushrooms, green bell pepper, red bell pepper, cashew pieces, green onion, fresh bean sprout, fresh spinach, celery, vegetable oil, soy sauce, fresh parsley, garlic