Spinach Rice Salad
|Water||1 1⁄4 Cup (20 tbs)|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Sweet red pepper flakes||1⁄2 Teaspoon|
|Spinach leaves||1 1⁄2 Cup (24 tbs), cut into thin strips|
|Thinly sliced mushrooms||1 1⁄2 Cup (24 tbs) (Use Fresh Ones)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
Bring water to a boil in a small saucepan over medium heat,- add rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Transfer rice to a large bowl, and le.t cool slightly.
Combine soy sauce, honey, vinegar, and red pepper flakes in a jar; cover rightly and shake vigorously.
Pour soy sauce mixture over rice.
Add spinach and remaining ingredients, tossing gently to combine.
Cover and chill 8 hours.