Asian Rice Salad

Ingrédients

• 1/2 tasse vegetable oil
• 3 tiges, petites celery, chopped
• 1/2 cuillère à café garlic
• 1 tasse, ensemble mushrooms, sliced
• 1 tasse, hachée green onions
• 2 cuillères à soupe parsley, chopped
• 1/2 tasse, haché green pepper
• 1 tasse spinach, roughly chopped
• 1/2 tasse, haché red pepper
• 1 cup halved and whole cashew nuts
• 4 cuillères à soupe soy sauce
• 2 cuillères à soupe honey
• 3/4 tasse white rice

Directives

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, spinach and celery in a large bowl.
3. Blend the vegetable oil, soy sauce, honey, parsley and crushed garlic in a separate bowl.
4. Pour the dressing over the salad 1 hour before serving and toss well.