Tropical Rice Salad

Category: Salads

Date: 08-29-2009

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Tropical Rice Salad

2 cups chicken stock
1 cup white rice (or a mixture of white and brown or white and wild)
1 cup halved snow peas
1 cup chopped red sweet bell peppers
c chopped celery
2/3 cup sliced water chestnuts
cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
cup toasted slivered almonds

2 teaspoons orange juice concentrate
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
teaspoon sesame oil
teaspoon lemon juice
teaspoon minced garlic
teaspoon minced gingerroot

Cook rice in stock until done. Rinse with cold water and drain well. Put rice in a serving
bowl and add remaining vegetable and fruit ingredients. In a small bowl, whisk together
dressing ingredients. Pour over rice mixture and toss. Chill for 6 hours before serving - toss again.

10 servings
(from Emily Clark's Tropical Shower 7-21-07)