Recipe: Sesame Rice Salad (with snow peas, mushrooms and red bell pepper)

SESAME RICE SALAD

1 cup fresh snow peas, trimmed and halved
1 cup sliced fresh mushrooms
1/2 cup medium red bell pepper, cut julienne
2 tablespoons cooking oil
3 cups cooked white rice or jasmine rice
1 1/2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 tablespoon sesame seed, toasted in a dry pan
FOR SERVING (OPTIONAL):
Napa cabbage leaves
3 jumbo shrimp per serving, if desired

Stir-fry snow peas, mushrooms and bell pepper in oil until the bell pepper is tender-crisp.

Remove from the high heat immediately and turn vegetables with the oil in a large mixing bowl. Stir in the cooked rice, rice vinegar, sugar, pepper and toasted sesame seed.

Serve warm, spooned onto napa cabbage leaves, if desired and garnish with shrimp, if serving the salad as an entree.

Makes 6 servings
Source: USA Rice Federation