| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Rice, Salad |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Leftover Asian rice pilaf |
| 2 |
|
Cloves garlic, minced (or |
|
|
1 teaspoon bottled) |
| 1/2 |
c |
Sliced water chestnuts, |
|
|
Coarsely chopped |
| 1/4 |
c |
Thin carrot slices |
| 1/4 |
c |
Thin celery slices |
| 1 |
tb |
Roasted peanuts, coarsely |
|
|
Chopped |
| 3 |
tb |
Oil (preferably peanut) |
| 1 |
|
To 3 tablespoons rice or red |
|
|
Wine vinegar |
| 1/2 |
ts |
Sugar |
|
|
Optional: |
| 3 |
|
Green onions (white and |
|
|
Green tops), sliced |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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