Rice Salad with Peas and Mushrooms

Name: Rice Salad with Peas and Mushrooms
Yield: Serves 4 to 6
Ingredients: , Salt; 1 cup, long-grain rice; 1 tablespoon, vegetable oil; 4 ounces, shiitake mushrooms, stemmed and sliced thin; 1 cup, frozen peas; 3 ounces, snow peas (about 1 cup), trimmed and halved; 2 teaspoons, grated fresh ginger; 1 clove, garlic, minced; 3 tablespoons, rice vinegar; 1 tablespoon, toasted sesame oil; 1 tablespoon, honey

2 comments

Appears in Cook's Country August/September 2007

Packed with crisp vegetables and bright flavors, a rice salad should be a refreshingly light summer side dish. Keep it light and easy by cooking the rice like pasta.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

Packed with crisp vegetables and bright flavors, rice salad recipes should be a refreshingly light summer side dish. But most recipes use salty dressing and feature clumps of sticky rice as the main attraction. To avoid these pitfalls, we f...

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