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.