Rating: 4.5 stars 4.4
71 Ratings
  • 5 star values: 48
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

A fresh Eastern style rice salad with lots of vegetables!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr 50 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

249 calories; protein 5g; carbohydrates 19.8g; fat 17.6g; sodium 468.2mg. Full Nutrition
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