Oriental Brown Rice Salad

Yields:	6 servings
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	Preparation	25 minutes
	Cooking	0 minutes
	Ready In	4 hours

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Ingredients

4	cups	rice, brown	cooked
1/4	cup	peanut oil
1	teaspoon	salt
1/2	teaspoon	black pepper
1	teaspoon	sugar
1	teaspoon	sesame oil	roasted
1	medium	carrot	peeled and diced
1/2	cup	snow pea pods	chopped
1/2	cup	corn kernels	frozen
1/4	cup	rice vinegar
1	each	celery stalk	diced
1/2	Red	sweet bell pepper	diced
3	each	scallions, spring or green onions	chopped
2	tablespoons	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.

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Member Review

White Chicken Chili

This recipe was more time-consuming than I usually like, but the results were wonderful. Also, it made a lot, so you could freeze some of it for a quick meal another time.