• 2 C. leftover Asian rice pilaf
• 2 cloves garlic, minced (or 1 tsp. bottled)
• 1/2 C. sliced water chestnuts , coarsely chopped
• 1/4 C. Thin carrot slices
• 1/4 C. Thin celery slices
• 1 Tbs. Roasted peanuts, coarsely chopped
• 3 Tbs. Oil (preferably peanut)
• 1 to 3 Tbs. Red Wine or rice vinegar
• 1/2 tsp. Sugar
• Optional:
• 3 Green onions (white and Green tops), sliced

Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.