Oriental Brown Rice Salad

  • 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 md Carrot; peeled and diced
  • 1/2 cup Chopped snow peas
  • 1/2 cup Frozen corn kernals
  • 1/4 cup Rice vinegar
  • 1 Celery stalk; diced
  • 1/2 Red bell pepper; diced
  • 3 Green onions; chopped
  • 2 Tbsp Chopped fresh parsley
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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.

Source: Karen Mintzias, The Compassionate Cook; by Ingrid Newkirk
Submitted by: Recipe Group Member