Oriental Brown Rice Salad
March 22, 2001 Other Contributors
About
The recipe was easy to prepare and the ingredients easily accessible. The taste is simple. The oils give it a hint of something more exotic. A great side-dish to serve as part of a meal.
Allen M. – Tester
Ingredients
| Cold cooked brown rice | 4 cups | |
| Peanut oil | 1/4 cup | |
| Salt | 1 tsp | |
| Pepper | 1/2 tsp | |
| Sugar | 1 tsp | |
| Roasted sesame oil | 1 tsp | |
| Carrot, peeled and diced | 1 ea medium | |
| Chopped snow peas | 1/2 cup | |
| Frozen corn kernels | 1/2 cup | |
| Rice vinegar | 1/4 cup | |
| Celery stalk, diced | 1 ea | |
| Red bell pepper, diced | 1/2 ea | |
| Green onions, chopped | 3 ea | |
| Chopped fresh parsley | 2 Tbsp |
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 one 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 one to two hours and serve cold.
Source
This recipe was found on Usenet many years ago. The original source is unknown.
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