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Oriental Rice Salad - Hinode
Zutaten für 4 Portionen	Menge anpassen
die Zutaten:
4	Dried black mushrooms
Vinaigrette
2 Esslöffel	soy sauce
2 Esslöffel	rice vinegar
2 Esslöffel	vegetable oil
1 1/2 Teelöffel	garlic minced
1 Teelöffel	ginger minced
2 Teelöffel	sesame oil
1/4 Teelöffel	salt
1/8 Teelöffel	red pepper crushed
Salad
3 Tasse	Cooked brown rice; preferably long-grain brown rice
4 x ca. 30 g	Lean ham slices; cut into matchstick pieces
1/4 Tasse	Frozen peas; thawed
1 klein	carrot grated
1 klein	Red bell pepper; cut into matchstick pieces
2	Green onions; trimmed with green tops, thinly sliced
die Zubereitung:
1. Soak mushrooms in warm water to cover for 20 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside. 2. Combine vinaigrette ingredients in a small bowl and whisk until well blended. 3. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions in a large bowl. Add vinaigrette and mix well. Each: 341 cals, 31%cff, (12g fat), 48g carbs, (4g fiber), 12g protein; 983 mg sodium, Vit. A and C. To make 3 cups of Hinode California Brown Long Grain Rice: bring 2 cups water to a rolling boil. Stir in 1 cup rice. Season with 1 tablespoon butter or margarine and 1/2 teaspoon salt (optional). Reduce heat to low, cover and simmer 50 minutes, or until all liquid is absorbed. Remove from heat (do not stir) and let stand 10 minutes. Fluff with fork and serve immediately. For firmer rice, use 1/4-cup less water and simmer for a shorter time.

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