Spinach Rice Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Water | 1 1/4 Cup (16 tbs) | |
| Rice grain | 1/2 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Honey | 1 Tablespoon | |
| Rice wine vinegar | 1 Tablespoon | |
| 1/2 teaspoon sweet red pepper flakes | ||
| Spinach leaves | 1 1/2 Cup (16 tbs), cut into thin strips | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Celery | 1/4 Cup (16 tbs), thinly sliced | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
Directions
Bring water to a boil in a small saucepan over medium heat,- add rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Transfer rice to a large bowl, and le.t cool slightly.
Combine soy sauce, honey, vinegar, and red pepper flakes in a jar; cover rightly and shake vigorously.
Pour soy sauce mixture over rice.
Add spinach and remaining ingredients, tossing gently to combine.
Cover and chill 8 hours.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Transfer rice to a large bowl, and le.t cool slightly.
Combine soy sauce, honey, vinegar, and red pepper flakes in a jar; cover rightly and shake vigorously.
Pour soy sauce mixture over rice.
Add spinach and remaining ingredients, tossing gently to combine.
Cover and chill 8 hours.
Chef
