<http://schema.org/recipeInstructions>
" Prepare rice mix as label directs; remove to large bowl. Meanwhile, thinly slice mushrooms and radishes. If using ears of corn, cut kernels from corn to equal about 4 1/2 cups. In 12-inch skillet over medium-high heat, in 2 tablespoons olive or salad oil, cook mushrooms until lightly browned; stir in corn and frozen peas; cook until corn just loses its raw taste. Add corn mixture, radishes, almonds, vinegar, salt, sugar, pepper, and 1 tablespoon olive or salad oil to rice in bowl. Gently toss rice mixture. Serve salad warm or cover and refrigerate to serve cold later."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6361/vegetable-rice-salad-2669/?src=shelter_footer>