Rice Salad With Peas And Mushrooms

• 1 cup long grain rice
• 1 tbsp vegetable oil
• 1 cup frozen peas
• 4 oz thinly sliced fresh mushrooms
• 2 tsp grated fresh ginger
• 1 garlic clove, minced
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 3 oz snow peas (about 1 cup), trimmed and halved
• 1 1/2 to 2 1/2 teaspoons salt

1. Bring 4 quarts water to boil in a large pot.
2. Add salt and rice to boiling water and cook, uncovered, until tender, 10 to 15 minutes.
3. Drain rice and spread on rimmed baking sheet to cool completely.
4. Heat vegetable oil in a large skillet over medium heat until shimmering.
5. Cook mushrooms, covered, until softened, about 2 minutes.
6. Remove lid.
7. Add peas and cook until they are bright green, about 2 minutes.
8. Add ginger and garlic and cook about 30 seconds.
9. Off heat, stir in vinegar, sesame oil, and honey.
10. Pour mushroom mixture over cooled rice and mix until combined.
11. Season with salt and pepper if desired.

long grain rice, vegetable oil, frozen peas, mushrooms, ginger, garlic, rice vinegar, sesame oil, honey, snow peas, salt

Taken from cookpad.com/us/recipes/359756-rice-salad-with-peas-and-mushrooms (may not work)