Rice-Vegetable Oriental Salad Recipe

Step 1

Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings.

Variations -- Add 1/2 cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Things You'll Need

  • 1/2c Cauliflower, chopped
  • 1/2c Broccoli, chopped
  • 1/2c Carrots, chopped or sliced
  • 1/2c Snow peas, chopped or sliced
  • 1/2c Onions, chopped or sliced
  • 2tb Soy sauce
  • 2 1/2c Cooked Quick Brown Rice
  • 1ts Cider vinegar
  • 1ds Ginger and lemon juice

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