Eastern Rice Salad
By: Chef Emerald Coleman
1. In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
2. Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
3. Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
4. Pour the dressing over the salad 1 hour before serving and toss well.
Makes 10 to 12 servings.