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