The leftovers from this rice pilaf can be enjoyed chilled the next day as a cold rice salad.

INGREDIENTS | SERVES 4

• 4 cups rice, cooked
• 2 tablespoons olive or safflower oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 cup snow peas, chopped
• ¾ cup baby corn, chopped
• 3 scallions, chopped
• 2 tablespoons chopped fresh parsley
• ½ teaspoon sea salt

1. In a large pot over low heat, combine the rice, olive oil, sesame oil, soy sauce, vinegar, and sugar, stirring well to combine.

2. Add snow peas, baby corn, and scallions and heat until warmed through and vegetables are lightly cooked, stirring frequently, so the rice doesn't burn.

3. While still hot, stir in fresh parsley and season well with sea salt.

PER SERVING

Calories: 345 | Fat: 11g | Sodium: 839mg | Fiber: 2g | Protein: 7g