Asian Rice Salad Recipe - Cooking Index
Asian Rice Salad Recipe - Cooking Index
| 2 cups | Leftover Asian rice pilaf | |
| 2 x | Garlic - minced (or | |
| 1 teaspoon | Bottled) | |
| 1/2 cup | Sliced water chestnuts | |
| Coarsely chopped | ||
| 1/4 cup | Thin carrot slices | |
| 1/4 cup | Thin celery slices | |
| 1 tablespoon | Roasted peanuts - coarsely | |
| Chopped | ||
| 3 tablespoons | Oil - (preferably peanut) | |
| 1 tablespoon | Rice or red - up to 3 | |
| Wine vinegar | ||
| 1/2 teaspoon | Sugar | |
| Optional | ||
| 3 | Green onions - (white and | |
| Green tops) - sliced |
1. Fluff leftover rice pilaf with a fork.
Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine.
Pour over the salad and serve at once.
Source:
Jennifer Trainer Thompson
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.