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Marinated Vegetable Rice Salad

Marinated Vegetable Rice Salad appetizer


1 can (8 oz.) water chestnuts, sliced
1 can (16 oz.) whole kernel corn
1 can (2 oz.) diced pimento
1 can (16 oz.) sliced carrots
1 can (17 oz.) English peas
1 cup chopped celery
1/2 cup seeded and chopped green pepper
1/2 cup chopped onion
3 cups cold cooked Riceland Gold Parboiled Long Grain Rice 
1/2 cup water
1/2 cup Riceland Rice Bran Oil or vegetable oil
1 cup vinegar
1-1/2 cups sugar
2 tsp. salt


Drain all canned vegetables. Combine all vegetables and rice in large container. In saucepan, combine water, oil, vinegar, sugar and salt. Heat almost to boiling. Allow to cool slightly and pour over vegetables. Cover and refrigerate several hours or overnight.  Drain marinade well before serving.  (From our "Golden Fork Classics" cookbook)