- Most Helpful
- Highest Rating
I added just a touch of sesame oil. Delicious. Thank-you!
Delicious! I served it at a dinner party and got loads of compliments. The women all wanted the recipe. Enjoy!!
Yummy salad! I did double the dressing and added just a bit more sugar. Used 1 cup of frozen peas just brought to a boil (left out the corn). We like dark balsamic vinegar and a vegetable oil in the dressing. I'm serving this to my gourmet brother-inlaw!
This was a good recipe! I 1/2'd the rice mixture and kept dressing at full amount. Next time, I think, I'll reduce the oil amount. It felt just a bit oily to us, but I will definitely use the recipe again! Thanks for sharing!
We found this to be a bit bland. I doubled this and used a mixture of brown rice and white rice (cooked separately) and a 15 oz can of peas and a 15 oz can of corn. (I did not measure the peas and corn). Ultimately the kids ate small second helpings with some leftover Thai Dipping Sauce for Spring Wrap or Egg Rolls mixed in. I guess the rice/veggie combo was a winner, anyway. I did forget to add the almonds when I served this.
Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.
my mom made this and said it went over well at a potluck.
Thanks for a great recipe. All my guests loved it! A definite keeper! Very quick, easy and yummo!
I really like this salad, but I cut way down on the onion, as even though I didn't use the full amount the first time I made it, I still found it to be overpowering. The last time I made this I used about a 1/4 cup sliced green onion in a double recipe, and it was fine. I use half brown and half white rice and uncooked frozen peas and corn; it comes out with a yummy chewy texture along with the almonds.
This didn't work for me. it tasted like a strange combination of ingridients. I used brown rice, may be that was the problem.