| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Salads, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked rice; cooled |
| 1 1/2 |
c |
Shredded cooked chicken |
| 1 |
c |
Torn fresh spinach |
| 1 |
md |
Red pepper; julienned |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Chopped salted peanuts |
| 2 |
|
Green onions; sliced |
| 1 |
tb |
Chopped fresh mint* |
| 1 |
tb |
Chopped fresh cilantro |
| 1/3 |
c |
Hot water |
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Peanut butter |
| 2 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Dark sesame oil |
| 1 |
|
Garlic clove; minced |
| 1/8 |
ts |
Ground red pepper** |
|
|
Chopped fresh cilantro |
|
|
Chopped unsalted peanuts |
INSTRUCTIONS
GARNISH
Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green
onions, mint and cilantro in large bowl. Combine water, rice vinegar,
peanut butter, soy sauce, sesame oil, garlic and ground red pepper in
small bowl. Just before serving pour dressing over salad; toss. Garnish
with cilantro and peanuts.
*1 teaspoon dried mint may be substituted for fresh mint, if desired
**1 Thai Pepper, minced, may be substituted, if desired
Each serving provides:
* 229 calories
* 14.4 g. protein
* 9.2 g. fat
* 22.7 g. carbohydrate
* 1.7 g. dietary fiber
* 24 mg. cholesterol
* 219 mg. sodium
Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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