Eastern Rice Salad

• 3/4 cup long-grain white rice
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup salted cashew pieces
• 1 cup chopped green onion
• 1/2 lb fresh bean sprout
• 2 1/2 ounces fresh spinach
• 3 stalks celery, chopped
• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon crushed garlic

1. In a suacepan bring 1 1/2 cups salted water to a boil.
2. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
3. Refrigerate rice until chilled.
4. combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
5. Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
6. Pour the dressing over the salad 1 hour before serving and toss well.

longgrain white rice, mushrooms, green bell pepper, red bell pepper, green onion, fresh bean sprout, fresh spinach, stalks celery, vegetable oil, soy sauce, parsley, garlic

Taken from www.food.com/recipe/eastern-rice-salad-33265 (may not work)