Chilled Rice Salad

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

2	cups	rice	brown, uncooked
1/2	cup	arame
1	cup	green peas
1/2	cup	yellow squash
4	Scallions;	scallions, spring or green onions	thinly sliced
1/2	cup	daikon (chinese white radish)	grated
1/2	cup	sesame oil
1/2	cup	rice vinegar
ds		soy sauce, tamari

Directions

Cook rice according to package directions and allow to cool.

Rinse and drain arame.

Soak for 20 minutes in enough water to cover.

Drain and set aside.

Steam peas and allow to cool.

Combine vegetables, scallions and daikon.

Gently fold vegetables and arame into cooled rice.

Whisk oil, vinegar and tamari together.

Toss into rice/vegetable mixture and chill.

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Member Review

Burgoo Stew

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.

Reviewed by ladyfe