Cooking In The Heart Of Virginia: Eastern Rice Salad - - ABC13

Eastern Rice Salad

Eastern Rice Salad
By: Chef Emerald Coleman


  • 3/4 cup Long grain white rice
  • 1 cup fresh Mushrooms, sliced
  • 1/2 cup Green bell pepper, chopped
  • 1/2 cup Red bell pepper, chopped
  • 1 cup salted Cashew pieces
  • 1 cup Green onions, chopped
  • 1/2 lb Salad shrimp
  • 2 1/2 oz fresh Spinach
  • 3 stalks Celery, chopped
  • 1/2 cup Vegetable oil
  • 1/4 cup Soy sauce (or Teriyaki sauce)
  • 1 tsp fresh Parsley, chopped
  • 1/2 tsp Garlic, crushed


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.

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