Eastern Rice Salad

A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 249 Calories

Ingredients

• ½ cup vegetable oil
• ½ cup chopped green bell pepper
• 1 cup chopped green onions
• ¼ cup soy sauce
• 3 stalks celery, chopped
• ½ cup chopped red bell pepper
• 1 cup fresh sliced mushrooms
• 1 teaspoon chopped fresh parsley
• ¾ cup long-grain white rice
• 1 cup salted cashew pieces
• ½ pound fresh bean sprouts
• 2 ½ ounces fresh spinach
• ½ teaspoon crushed garlic

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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