Oriental Rice Salad

Peanuts and sesame flavors with brown rice and snow peas.

It’s spring and time for salads! When you want those Asian flavors, this is a great hearty salad. It can be a side dish or put all of your favorite veggies in, and serve it for lunch. Some of my favorites are sliced bamboo shoots, bok choy instead of celery, baby corn or broccoli.

Remember, it’s important to cool your rice down and keep it cold. Very few people realize that improperly stored cooked rice can be a cause of food poisoning. You can find our more here.

I serve this with Mallory’s Curry Chicken Salad, it’s a good combination.

Oriental Rice Salad

Peanuts and sesame flavors with raisins, brown rice and snow peas.

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Prep Time 30 minutes mins

Cook and cool the brown rice ahead 1 hour hr

Course Entrees and Favorite Rice Combinations, Salad

Cuisine Asian fusion

Servings 6 cups

Equipment

• 1 rice cooker or pot
• 1 bowl for salad
• knife, cutting board, measuring tools

Ingredients

  

Sauce/Dressing

• 1/3 cup peanut oil
• 3 TBLS toasted sesame oil
• 1/2 cup orange juice concentrate
• 1 clove garlic, minced
• 1/2 teas. red pepper
• 2 TBLS soy sauce
• 1 teas. salt
• 1 teas. honey
• 2 TBLS cider vinegar

Rice and Veggies

• 2 cups brown rice cooked in 4 cups of water, cooled
• 2-3 green onions, chopped fine
• 1/2 cup celery, small dice
• 1/2 cup raisins
• 1/2 cup roasted, salted peanuts
• 2 TBLS sesame seeds
• 2 cups snow pea pods, cut in half
• 1 cup bell peppers, diced (red and green)
• 1/2 cup bean sprouts
• 1/2 cup water chestnuts, sliced

Instructions

 

• Make ahead: Cook 2 cups of brown rice in 4 cups of water and cool.
• Make the dressing: mix together all the ingredients for the sauce (peanut oil through cider vinegar) and shake or mix well.

  Add to the brown rice.
• Chop, slice all your vegetables and add to the rice and sauce, Mix well.

  Store in the refrigerator until ready to serve.

Keyword celery, peanuts, raisins, sesame, snowpeas, Vegan