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Oriental Brown Rice Salad
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Description
Served cold.
Ingredients
- 1 cup Brown Rice
- 10 ounces, weight Canned Mushrooms, Drained
- ½ cups Corn Oil
- ¼ cups Cider Vinegar
- 2 Tablespoons Soy Sauce
- 10 ounces, weight Canned Mandarin Oranges, drained
- 1 cup Celery, Thinly Sliced
- 2 Tablespoons Green Onions, Thinly Sliced
- ½ cups Slivered Almonds, Toasted
Preparation
Toast the almonds in the oven for 10 minutes at 350F for 5 minutes on each side. Let cool.
Cook brown rice according to package directions. Let cool.
Combine the corn oil, cider vinegar and soy sauce in a small jar with a lid and shake well. Pour this mixture over the rice.
Add the remaining ingredients and stir together gently until well combined.
Chill before serving.
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