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Asian Rice Salad


2	cups	Leftover Asian Rice Pilaf
2		Garlic Cloves (minced or 1 teaspoon bottled)
1/2	cup	Water Chestnuts (coarsely chopped)
1/4	cup	Carrot (thin slices)
1/4	cup	Celery (thin slices)
1	tbsp	Roasted Peanuts (coarsely chopped)
3	tbsp	Oil (preferably peanut)
1 - 3	tbsp	Red Wine or Rice Vinegar
1/2	tsp	Sugar
Optional:
3		Green Onions White and Green Tops (sliced)

Asian Rice Salad

Directions

1.	Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
2.	Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.
6 Servings

Great way to use left over rice pilaf by adding water chestnuts, carrot, celery, roasted peanuts, and green onions.

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