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My review
Eastern Rice Salad
Teri
"A fresh Eastern style rice salad with lots of vegetables!"
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Ingredients
2 h 30 m servings 249 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 249 calories; 17.6 g fat; 19.8 g carbohydrates; 5 g protein; 0 mg cholesterol; 468 mg sodium. Full nutrition
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Reviews
Read all reviews 5269 Ratings
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Most helpful positive review
8/10/2002
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.
Most helpful critical review
3/1/2003
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 ...
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8/10/2002
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.
11/11/2002
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 vegetabl...
3/1/2003
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 ...
3/1/2003
I omitted the spinach and upped the rice to 1c. When I added the oil/soy sauce/garlic mix-even with all the veggies/rice-it was too salty and oily for me. I then cooked another cup of rice..let ...
8/8/2002
Simple and delicious. I used white and wild rice instead of just white. A new classic!
6/3/2002
This recipe has been a hit at both a groom's rehearsal dinner and at a pot luck. I always get asked for the recipe.
4/5/2005
My husband just stated that this is his new favorite salad. I made this exactly as printed, except I didn't add bean sprouts (couldn't get them) and I shortchanged the vegetable oil so that I co...
1/25/2003
Absolutely delicious! I served it with grilled tuna steaks and sourdough, it was a total hit. Everyone had additional helpings and kept commenting how yummy it was!