Categories: Rice, Salad 
      Yield: 6 servings 
  
      2 c  Leftover Asian rice pilaf 
      2    Cloves garlic, minced (or 
           1 teaspoon bottled) 
    1/2 c  Sliced water chestnuts, 
           Coarsely chopped 
    1/4 c  Thin carrot slices 
    1/4 c  Thin celery slices 
      1 tb Roasted peanuts, coarsely 
           Chopped 
      3 tb Oil (preferably peanut) 
      1    To 3 tablespoons rice or red 
           Wine vinegar 
    1/2 ts Sugar 
           Optional: 
      3    Green onions (white and 
           Green tops), sliced 
  
  1. Fluff leftover rice pilaf with a fork.  Add garlic, water chestnuts, 
  carrots, celery, green onions and peanuts. 
  2. Combine oil, vinegar and sugar in a small jar, cover and shake to 
  combine.  Pour over the salad and serve at once.