Chilled Rice Salad
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
brown, uncooked |
|
| ½ | cup |
arame
|
* |
| 1 | cup |
green peas
|
|
| ½ | cup |
yellow summer squash
|
*
|
| 4 | Scallions; |
scallions, spring or green onions
thinly sliced |
*
|
| ½ | cup |
daikon (chinese icicle radish)
grated |
*
|
| ½ | cup |
sesame oil
|
|
| ½ | cup |
rice vinegar
|
|
| ds |
soy sauce, tamari
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
brown, uncooked |
|
| 118 | ml |
arame
|
* |
| 237 | ml |
green peas
|
|
| 118 | ml |
yellow summer squash
|
*
|
| 4 | Scallions; |
scallions, spring or green onions
thinly sliced |
*
|
| 118 | ml |
daikon (chinese icicle radish)
grated |
*
|
| 118 | ml |
sesame oil
|
|
| 118 | ml |
rice vinegar
|
|
|
soy sauce, tamari
|
*
|
Directions
Cook rice according to package directions and allow to cool.
Rinse and drain arame.
Soak for 20 minutes in enough water to cover.
Drain and set aside.
Steam peas and allow to cool.
Combine vegetables, scallions and daikon.
Gently fold vegetables and arame into cooled rice.
Whisk oil, vinegar and tamari together.
Toss into rice/vegetable mixture and chill.
