Recipe for Asian Rice Salad - Hinode 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Dried black mushrooms
----------------- VINAIGRETTE ----------------
2 tbl Soy sauce
2 tbl Rice vinegar
2 tbl Vegetable oil
1/2 tsp Minced garlic
1 tsp Minced ginger
2 tsp Sesame oil
1/4 tsp Salt
1/8 tsp Crushed red pepper
----------------- SALAD ----------------
3 cup Cooked brown rice, preferably long-grain brown rice
4 oz Lean ham slices, cut into matchstick pieces
1/4 cup Frozen peas, thawed
1 sm Carrot, grated
1 sm Red bell pepper, cut into matchstick pieces
Instructions:
Instructions: 1. Soak mushrooms in warm water to cover for 20 minutes; drain. Cut off and discard stems and thinly slice caps. set aside.

2. Combine vinaigrette ingredients in a small bowl and whisk until well blended.

3. Place mushrooms, rice, ham, peas, carrot, bell pepper, and green onions in a large bowl. Add vinaigrette and mix well.

To make 3 cups of Hinode California Brown Long Grain Rice: bring 2 cups water to a rolling boil. Stir in 1 cup rice. Season with 1 tablespoon butter or margarine and 1/2 teaspoon salt (optional). Reduce heat to low, cover and simmer 50 minutes, or until all liquid is absorbed. Remove from heat (do not stir) and let stand 10 minutes. Fluff with fork and serve immediately. For firmer rice, use 1/4-cup less water and simmer for a shorter time.

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