Oriental rice salad
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | can | Chicken Broth |
½ | cup | Vegetable Oil |
½ | teaspoon | Salt |
2 | cups | Diced Cooked Poultry or Pork |
¼ | pounds | Fresh Mushrooms |
2 | ounces | Jar Pimento, sliced or diced |
1 | cup | Rice, raw |
2 | tablespoons | Soy Sauce |
2 | tablespoons | Toasted Sesame Seeds |
¼ | pounds | Fresh Bean Sprouts |
4 | Green Onions with tops |
Directions
Slice mushrooms and onions. Drain pimento. Add enough water to broth to make 2½ cups. Bring to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer for 20 minutes. Remove from heat and let stand, covered, until all liquid is absorbed; about 5 minutes. Transfer rice to large bowl. Combine oil, soy sauce, salt and sesame seeds (optional); mix well. Stir into hot, cooked rice.
Cover and chill. Stir in remaining ingredients before serving.