Summer Rice Salad

submitted by LRS979


from US

For Dressing:
1 Tablespoon Reduced-sodium Soy Sauce
1 Tablespoon Sesame Oil
1/4 Teaspoon Shredded Fresh Ginger
4 Tablespoons Cider Vinegar
3 Tablespoons Vegetable Oil
2 Tablespoons Dijon Mustard
1 Clove Garlic -- minced
For Salad:
2 1/4 Cups Water
2 1/4 Cups Uncle Ben's Brand Instant Rice
1 Package (10 Oz.) Frozen Peas -- thawed
1/2 Cup Sliced Green Onions With Tops
1 1/2 Cups Cooked Light Chicken Meat -- cut into 1/2 inch
cubes
1/2 Cup Diced Celery
2 Tablespoons Chopped Green Bell Pepper
2 Tablespoons Chopped Red Bell Pepper

In a screw-top jar, combine the soy sauce, sesame oil, ginger,
vinegar, vegetable oil, mustard, and garlic and shake well. In a
large saucepan, bring the water to a boil. Stir in the rice, cover,
remove from the heat, and set aside 5 minutes or until all the
liquid is absorbed. Allow the rice to cool In a large bowl, combine
the cooled rice, peas, onions, chicken, celery, and bell peppers and toss.
Pour the dressing over
the rice mixture and toss. Transfer to a serving dish. Cover and chill
before serving.



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