Recipe - Oriental Rice Salad - Hinode

4 Dried black mushrooms

VINAIGRETTE
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Vegetable oil
1 One half teaspoon Minced garlic
1 teaspoon Minced ginger
2 teaspoon Sesame oil
One fourth teaspoon Salt
1/8 teaspoon Crushed red pepper

SALAD
3 cup Cooked brown rice;
preferably longgrain brown
rice
4 ounce Lean ham slices; cut into
matchstick pieces
One fourth cup Frozen peas; thawed
1 small Carrot; grated
1 small Red bell pepper; cut into
matchstick pieces
2 Green onions; trimmed with
green tops, thinly cut or sliced up

1. Soak mushrooms in warm water to cover for 20 minutes; drain. Cut off and
discard stems and thinly slice caps. set aside.

2. Combine vinaigrette ingredients in a small bowl and whisk until well
blended.

3. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions
in a large bowl. Add vinaigrette and mix well.

EACH: 341 cals, 31%cff, (12g fat), 48g carbs, (4g fiber), 12g protein;
983 mg sodium, Vit. A and C.

To make 3 cups of Hinode California Brown Long Grain Rice: bring 2 cups
water to a rolling boil. Stir in 1 cup rice. Season with 1 tablespoon
butter or margarine and One half teaspoon salt (optional). Reduce heat to low,
cover and simmer 50 minutes, or until all liquid is absorbed. Remove from
heat (do not stir) and let stand 10 minutes. Fluff with fork and serve
immediately. For firmer rice, use 1/4cup less water and simmer for a
shorter time.

Recipe by: Hinode California Rice

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Feb 10,
1999, converted by MM_Buster v2.0l.