Eastern Rice salad

Cooking Recipes Catalogue

A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.

INGREDIENTS (for 1 servings):


  • 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.