Sunday, January 13, 2013

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


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 pieces
2 tablespoons olive oil
1/4 cup soy sauce
1 teaspoon Chinese 5 Spice
1 teaspoon chopped fresh parsley

 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:

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


  1. Yummy! Your Eastern Rice Salad looks amazing, fresh, and healthy!

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  4. I always make extra rice, but one of my kids always eats it before I get to make a salad. I think I need to label it brussel sprouts. Love your salad and your party. Thanks.

  5. That's a great idea to make extra rice!

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