2 c Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c Sliced water chestnuts,
Coarsely chopped 1/4 c Thin carrot slices
1/4 c Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped 3 tb Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar 1/2 ts Sugar
Optional: 3 Green onions (white and
Green tops), sliced 1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts,
carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and sugar in a small jar, cover and shake to
combine. Pour over the salad and serve at once.