Date: 08-29-2009
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
¾ c chopped celery
2/3 cup sliced water chestnuts
½ cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
½ cup toasted slivered almonds
Dressing
2 teaspoons orange juice concentrate
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
½ teaspoon sesame oil
½ teaspoon lemon juice
½ teaspoon minced garlic
¼ 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)