Eastern Rice Salad

Name: Eastern Rice Salad
Ingredients: 3/4 cup long-grain white rice; 1 cup fresh sliced mushrooms; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 cup salted cashew pieces; 1 cup chopped green onions; 1/2 pound fresh bean sprouts; 2 1/2 ounces fresh spinach; 3 stalks celery, chopped; 1/2 cup vegetable oil; 1/4 cup soy sauce; 1 teaspoon chopped fresh parsley; 1/2 teaspoon crushed garlic

13 ingredients

4 steps

Ingredients

3/4 cup long-grain white rice
1 cup fresh sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup salted cashew pieces
1 cup chopped green onions
1/2 pound fresh bean sprouts
2 1/2 ounces fresh spinach
3 stalks celery, chopped
1/2 cup vegetable oil
1/4 cup soy sauce
1 teaspoon chopped fresh parsley
1/2 teaspoon crushed garlic

Directions

1

In a saucepan 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.
2

Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
3

Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
4

Pour the dressing over the salad 1 hour before serving and toss well.