|1 can (15 oz.) mandarin orange segments, undrained||3 green onions, thinly sliced|
|1 teaspoon ground ginger||1 can (8 oz.) sliced water chestnuts, drained and chopped|
|2 cups Minute Brown Rice, uncooked||1/2 cup sliced celery|
|1/2 cup Asian sesame salad dressing|
Drain oranges, reserving liquid. Add enough water to reserved liquid to measure 1-3/4 cups. Stir in ginger.
Prepare rice according to package directions, substituting 1-3/4 cups orange liquid for water. Refrigerate cooked rice 30 minutes.
Add dressing, onions, water chestnuts and celery; mix lightly. Gently stir in oranges.
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