READY IN 2½ hrs

Eastern Rice Salad

Read Reviews (47)

"A fresh Eastern style rice salad with lots of vegetables!" — Teri

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 04, 2003

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.

—LORISUSAN

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Most Helpful Critical Review

Jul 04, 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 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.

—DC in TX

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63 Ratings

Dec 04, 2003

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

—KARAJAYNE

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Jul 23, 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 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.

—DREGINEK

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May 23, 2003

Simple and delicious. I used white and wild rice instead of just white. A new classic!

—BENJELLY

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Mar 01, 2003

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.

—SHEMAY

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Apr 05, 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 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.

—Gypsy Girl

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May 26, 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!

—HUNGRYBETH

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Nutrition

Calories
249 kcal
12%

Carbohydrates
19.8 g
6%

Cholesterol
0 mg
0%

Fat
17.6 g
27%

Fiber
2 g
8%

Protein
5 g
10%

Sodium
468 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eastern Rice Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 249
Calories from Fat: 159

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 2.7g 14 %
Cholesterol 0mg 0 %
Sodium 468mg 19 %
Potassium 291mg 8 %
Total Carbohydrates 19.8g 6 %
Dietary Fiber 2g 8 %
Protein 5g 10 %
Sugars 2.8g
Vitamin A 22 %
Vitamin C 38 %
Calcium 4 %
Iron 22 %
** Thiamin 14 %
Niacin 21 %
Vitamin B6 10 %
Magnesium 21 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.