Oriental brown rice salad

6 Servings

Ingredients

Quantity Ingredient
4 cups Cold cooked brown rice
¼ cup Peanut oil
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
1 teaspoon Roasted sesame oil
1 medium Carrot; peeled and diced
½ cup Chopped snow peas
½ cup Frozen corn kernals
¼ cup Rice vinegar
1 Celery stalk; diced
½ Red bell pepper; diced
3 Green onions; chopped
2 tablespoons Chopped fresh parsley

Directions

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.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias

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