My Meatless Mondays - Eastern Style Rice Salad

When I make a hot rice dish, I usually make an extra 2 cups of rice for a salad. This salad has a lot of good stuff and I can see it being served as a hot side dish.  Fish or poultry could be added and then it could be served as a main dish.  Whatever you choose, I think you will enjoy this dish.


Eastern Style Rice Salad

Ingredients:

2 cups cup brown rice, cooked and chilled
1 cup fresh sliced mushrooms 1 orange bell pepper

2/3 cup roasted cashews, chopped

1 cup chopped onions
2 cups fresh baby spinach, torn into smaller pieces2 tablespoons olive oil
1/4 cup soy sauce

1 teaspoon Chinese 5 Spice
1 teaspoon chopped fresh parsley

Method:
 In a Skillet, heat a teaspoon of olive oil  Cook sliced mushrooms and onions for 5 minutes, mixing occasionally.

Combine the chilled cooked rice, mushrooms, red peppers, cashews,  onions,  spinach in a large bowl.

Blend the  oil, soy sauce, parsley and Five Spice  in a separate bowl.

Pour the dressing over the salad 1 hour before serving and toss well.

Looking back:

Griddled Bay Aubergine and Goat Cheese Stacks from the Hedge Combers

Watermelon & Feta Salad with Preserved Lemon Dressing from Coucous and Consciousness

Almond bliss smoothie from Good Girl Gone Green

Now, it is your turn.  Thanks for all the inspiration.   This is linked to Inspire Me Monday