Asian Rice Saladrice, salads 2 cup leftover asian rice pilaf 2 cloves garlic, minced (or 1 1 teaspoon bottled) 1/2 cup sliced water chestnuts, 1 coarsely chopped 1/4 cup thin carrot slices 1/4 cup thin celery slices 1 tablespoon roasted peanuts, coarsely 1 chopped 3 tablespoon oil (preferably peanut) 1 to 3 tablespoons rice or red 1 wine vinegar 1/2 teaspoon sugar 1 optional: 3 green onions (white and 1 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. |
