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Oriental Rice Salad

Peanuts and sesame flavors with raisins, brown rice and snow peas.
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Prep Time 30 minutes
Cook and cool the brown rice ahead 1 hour
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