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Summer Rice Salad

1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
1/4 teaspoon shredded fresh ginger
4 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 clove garlic, minced

2 1/4 cups water
2 1/4 cups Uncle Ben's brand instant rice
1 package (10 oz.) frozen peas, thawed
1/2 cup sliced green onions with tops
1 1/2 cups cooked chicken, cut into 1/2 inch cubes
1/2 cup diced celery
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper

In a screw-top jar, combine the soy sauce, sesame oil, ginger,
vinegar, vegetable oil, mustard, and garlic and shake well. In a
large saucepan, bring the water to a boil. Stir in the rice, cover,
remove from the heat, and set aside 5 minutes or until all the
liquid is absorbed. Allow the rice to cool In a large bowl, combine
the cooled rice, peas, onions, chicken, celery, and bell peppers
and toss. Pour the dressing over the rice mixture and toss.
Transfer to a serving dish. Cover and chill before serving.


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