Recipe by Teri
"A fresh Eastern style rice salad with lots of vegetables!"
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long-grain white rice
fresh sliced mushrooms
chopped green bell pepper
chopped red bell pepper
salted cashew pieces
chopped green onions
fresh bean sprouts
2 1/2 ounces
chopped fresh parsley
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.
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 good 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.
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. Mmmmmmmmmmmmmmmmmm
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 cool and then added it. This gave it a neat effect b/c the soy sauce mix had already "darkened" the rice I had mixed in and the addition of the new white rice gave it a neat look. Now, with the 2c cooked rice, it was much less salty and I was able to enjoy it better. However, not my favorite salad recipe, but still a nice idea and change from the norm. Thanks Teri.
Simple and delicious. I used white and wild rice instead of just white. A new classic!
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.
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 could add 1 Tbsp. sesame oil. I found it a little salty. Next time, I'll either use less soy sauce and add a touch of rice vinegar, or I'll use kecap asin, which is very similar to soy sauce, but has a touch of sweetness.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Eastern Rice Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 159
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