Get out your chopsticks and bring your appetite for a one-day taste trip around the world at the Second Annual Rice Festival on Sunday.

A full day of activities includes cook-offs, a Spam musubi eating contest, chef demonstrations, live entertainment, cultural performances, and of course, lots of yummy rice dishes.

Here are a few recipes to whet your appetite for the Rice Festival.

SALMON, EDAMAME AND BROWN RICE SALAD

1 tablespoon olive oil
8 ounces salmon fillet, deboned
2 cups cooked brown rice
1 cup frozen shelled edamame (soybeans), thawed
1/2 cup grated carrots
1/2 cup sliced green onions
1 cup sliced green beans, lightly steamed

» Dressing:
2 teaspoons rice vinegar
4 teaspoons soy sauce
2 teaspoons sesame oil
Salt and pepper, to taste

Heat oil in medium frying pan. Place salmon in pan and saute until cooked. Break with a fork into bite-size pieces; set aside.

In large bowl, combine rice, edamame, carrots, green onions and green beans.

To make dressing, in small bowl, combine rice vinegar, soy sauce, sesame oil; add salt and pepper to taste.

Combine dressing with rice mixture; gently toss in salmon. Chill until ready to serve. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 340 calories, 14 g fat, 2 g saturated fat, 35 mg cholesterol, 400 mg sodium, 32 g carbohydrate, 5 g fiber, 2 g sugar, 19 g protein

MUSHROOM RISOTTO

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound Hamakua mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups uncooked arborio rice (available at health food stores and some supermarkets)
2 tablespoons white wine vinegar
4 tablespoons butter
3 tablespoons finely chopped chives
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

In medium saucepan, warm broth over low heat.

In large saucepan over medium-high heat, add 2 tablespoons olive oil. Stir in mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside.

In skillet, add 1 tablespoon olive oil; stir in shallots and cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.

In small bowl, combine 1/2 cup broth with vinegar.

When rice has taken on a pale, golden color, pour in vinegar mixture, stirring constantly until mixture is fully absorbed. Add 1/2 cup broth to rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice is al dente, about 15 to 20 minutes.

Remove from heat and stir in mushrooms with their liquid, butter, chives and Parmesan.

Add salt and pepper to taste. Serves 6.

Note: Arborio rice, an Italian short-grain rice, is best known for its creaminess and texture. If Arborio is unavailable, a medium- or short-grain rice could be used as a substitute without the al dente texture.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 18 g fat, 7 g saturated fat, 30 mg cholesterol, greater than 1100 mg sodium, 51 g carbohydrate, 3 g fiber, 4 g sugar, 13 g protein

HAPA HAOLE PUFFED RICE

1/4 cup toasted sesame seeds
1/2 cup butter
1 1/2 cups sugar
1 teaspoon minced ginger root
1 cup salted peanuts
7 cups puffed rice cereal (such as Quaker)

Sprinkle half of sesame seeds in a 15½-by-10½-inch baking pan. Melt butter in wok or large saucepot; add sugar. Cook over medium heat, stirring constantly, until sugar melts, about 10 to 15 minutes.

Remove from heat and add ginger, peanuts and cereal, mixing well to thoroughly coat cereal. Quickly pour into prepared pan; spread and press to fit pan.

Sprinkle remaining sesame seeds over all and immediately cut into 2-by-1½-inch pieces. Makes 50 pieces.

Approximate nutritional information, per piece: 70 calories, 4 g fat, 1.5 g saturated fat, 5 mg cholesterol, 30 mg sodium, 8 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.