“A fresh Eastern style rice salad with lots of vegetables!” - by Teri
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
- Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
- Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
- Pour the dressing over the salad 1 hour before serving and toss well.
Nutrition
Amount Per Serving (10 total)
- Calories
- 249 cal
- 12%
- Fat
- 17.6 g
- 27%
- Carbs
- 19.8 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (47)
Rate This Recipe
"This is sooo good! It always gets rave reviews. I like to add the dressing just before serving, because it does tend to get soggy...." See more"
KARAJAYNE
"I bring this salad to every potluck I go to and everyone always asks for the recipe. I sometimes alter the recipe to make it different, by adding a little sesame oil and using different vegetables. Mm..." See moremmmmmmmmmmmmmmmm"
DC in TX
"Good. However, I think that you could definitely let the flavors meld together longer with the sauce than just the 1 hour before. Also, I added water chestnuts and omitted bean sprouts- which was a ..." See moregood call for our family. Lastly, I would add more garlic to the sauce, lessen the amount of celery and green onions- since those two veggies somewhat overpour the dish. But other than that it's a very tasty rice dish. Will definitely try again with a few changes."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
