Asian Rice Salad with Vegetables

     Today we travel to Asia for a lovely fresh salad.  Leftover rice inspired this recipe to add to dinner tonight.  I was raised not to be wasteful so I always try to use any leftovers by turning them into another meal that is new and fresh.  Rice can take on so many flavors,  basmati rice is what I had leftover so that is what I used but brown or even wild rice would work.  This salad is bright and colourful, crisp and with the addition of edamame would also make a complete meal all by itself.
The tang of rice vinegar and smokiness of the sesame oil finish the salad of perfectly, if you like a bit of heat stir in some wasabi paste.

Asian Rice Salad with Vegetables



A colourful, crisp salad.

 

Ingredients you will need  plus any leftover rice you have.

 Diced water chestnuts add a nice crunch.

Steamed edamame and corn.

Ingredients for the dressing.

Delicious, colourful, nutritious side dish or a main course.

Great to take for picnics or even on a hike!

 

Asian Rice Salad with Veggies Recipe

Ingredients:

4 cups cooked white/brown rice, chilled

1/4 cup oil (peanut/sunflower)

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp sesame oil

1 carrot, diced

1/2 cup chopped water chestnuts

snow or snap peas (optional)

1/2 cup corn kernels (optional)

1/2 cup edamame (shelled & cooked)

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

wasabi paste ( optional)

Preparation:

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, rice vinegar 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. Cook edamame according to package directions. Drain, then stir the vegetables into the rice.

Add the remaining ingredients and stir to combine. Serve chilled.

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