Oriental Brown Rice Salad

Name: Oriental Brown Rice Salad
Ingredients: 4 cups Cold cooked brown rice; 1/4 cup Peanut oil; 1 tsp Salt; 1/2 tsp Pepper; 1 tsp Sugar; 1 tsp Roasted sesame oil; 1 ea medium Carrot, peeled and diced; 1/2 cup Chopped snow peas; 1/2 cup Frozen corn kernels; 1/4 cup Rice vinegar; 1 ea Celery stalk, diced; 1/2 ea Red bell pepper, diced; 3 ea Green onions, chopped; 2 Tbsp Chopped fresh parsley

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.