Serves: 6
Total Calories: 587
Place the rice in a large mixing bowl.
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil. Stir until the sugar dissolves, then pour over the rice, toss, and set aside.
Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold.
This Oriental Brown Rice Salad recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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