Asian Rice Salad Hinode Recipe

• 4 x Dry black mushrooms
• 2 Tbsp. Soy sauce
• 2 Tbsp. Rice vinegar
• 2 Tbsp. Vegetable oil
• 1 1/2 tsp Chopped garlic
• 1 tsp Chopped ginger
• 2 tsp Sesame oil
• 1/4 tsp Salt
• 1/8 tsp Crushed red pepper
• 3 c. Cooked brown rice, preferably long-grain brown rice
• 4 ounce Lean ham slices, cut into matchstick pcs
• 1/4 c. Frzn peas, thawed
• 1 sm Carrot, grated
• 1 sm Red bell pepper, cut into matchstick pcs
• 2 x Green onions, trimmed with green tops, thinly sliced

1. 1.
2. Soak mushrooms in hot water to cover for 20 min; drain.
3. Cut off and throw away stems and thinly slice caps.
4. set aside.
5. 2.
6. Combine vinaigrette ingredients in a small bowl and whisk till well blended.
7. 3.
8. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions in a large bowl.
9. Add in vinaigrette and mix well.
10. To make 3 c. of Hinode California Brown Long Grain Rice: bring 2 c. water to a rolling boil.
11. Stir in 1 c. rice.
12. Season with 1 Tbsp.
13. butter or possibly margarine and 1/2 tsp.
14. salt (optional).
15. Reduce heat to low, cover and simmer 50 min, or possibly till all liquid is absorbed.
16. Remove from heat (don't stir) and let stand 10 min.
17. Fluff with fork and serve immediately.
18. For firmer rice, use 1/4-c. less water and simmer for a shorter time.

black mushrooms, soy sauce, rice vinegar, vegetable oil, garlic, ginger, sesame oil, salt, red pepper, brown rice, ham slices, peas, carrot, red bell pepper, green onions

Taken from cookeatshare.com/recipes/asian-rice-salad-hinode-70519 (may not work)