A nutritious vegetarian Asian rice salad recipe with rice, sesame oil and snow peas that you can serve hot or cold. Rice salad is a great way to use leftover rice. This rice salad is a vegetarian, vegan and gluten-free recipe, as long as you make sure your rice vinegar is gluten-free.
Ingredients:
- 4 cups cooked brown rice, chilled
- 1/4 cup peanut oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 1 tsp sesame oil
- 1 carrot, diced
- 1/2 cup chopped snow peas
- 1/2 cup corn kernels (optional)
- 1/4 cup rice vinegar
- 1 stalk celery, diced
- 1/2 red or yellow bell pepper, diced
- 3 green onions, chopped
- 2 tbsp chopped fresh parsley
Preparation:
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar and sesame oil. Stir until the sugar dissolves, then pour over the rice in a large mixing bowl. Toss gently to coat, then set aside.
Steam the carrot, snow peas and corn for one minute. Drain, then stir the vegetables into the rice.
Add the remaining ingredients and stir to combine. Serve chilled.
