- 30 min
Allergens: Sesame, Gluten, Nut, Soy, Wheat
Cook the rice
Rinse the rice under cold water and drain. Add the rice and 1 cup of water (double for 4 ppl.) into a saucepan and bring to a boil. Reduce heat to the lowest setting, cover and cook for 15 more min without stirring until water has been absorbed. Remove from heat, transfer to a salad bowl, and let cool.
Prepare the ingredients
Chop the green onion, spinach and celery.
Dice the red pepper and mushrooms.
Prepare the vinaigrette
In a bowl whisk the sesame oil, soy sauce and honey.
Mix the ingredients
In the same salad bowl as the rice, add the cashews, green onions, raisins, red pepper, celery, mushrooms and spinach. Mix well and season with salt and pepper.
Toss the salad with the vinaigrette and serve.