Asian Rice Salad

Ingredients

• 1/2 tsp garlic
• 1/4 cup salted cashews
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 3 stalks medium celery
• 225 g bean sprouts
• 1 cup pieces or slices mushrooms
• 16 tbsps chopped green onions
• 1/3 tbsp parsley
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/2 cup yellow corn
• 3/4 cup long-grain white rice
• 1,000 g spinach

Directions

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