Oriental Brown Rice Salad
Yield
6 servingsPrep
25 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
brown rice
cooked |
|
| ¼ | cup |
peanut oil
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
sesame oil
roasted |
|
| 1 | medium |
carrots
peeled and diced |
|
| ½ | cup |
snow pea pods
chopped |
|
| ½ | cup |
corn
frozen |
|
| ¼ | cup |
rice vinegar
|
|
| 1 | each |
celery stalks
diced |
|
| ½ | Red |
sweet red bell peppers
diced |
*
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
brown rice
cooked |
|
| 59 | ml |
peanut oil
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
sesame oil
roasted |
|
| 1 | medium |
carrots
peeled and diced |
|
| 118 | ml |
snow pea pods
chopped |
|
| 118 | ml |
corn
frozen |
|
| 59 | ml |
rice vinegar
|
|
| 1 | each |
celery stalks
diced |
|
| 0.5 | Red |
sweet red bell peppers
diced |
*
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
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.
