Asian Brown Rice and Peanut Salad Toss |
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Prep Time: 6 Minutes Cook Time: 30 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This is a very nice tasting & different salad found in Famous Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING.' Preparation time DOES NOT INCLUDE the 30-40 minutes needed for rice to cool to room temperature. Ingredients:
1 1/2 cups water |
3/4 cup brown rice, uncooked |
3 ounces dry roasted peanuts |
1 (8 ounce) can sliced water chestnuts, drained |
3 ounces frozen snow peas, thawed, patted dry |
1/2 cup red onion, chopped |
1/2 cup green bell pepper, chopped |
1/4 cup dried sweetened cranberries |
2 tablespoons cider vinegar |
2 tablespoons honey |
2 tablespoons light soy sauce |
1/4 teaspoon dried red pepper flakes |
Directions:
1. In small saucepan, bring water to boil over high heat.
2. Stir in rice, & return to boil.
3. Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
4. With fork, fluff rice & spread out on greased baking sheet.
5. Cool to room temperature, about 30-40 minutes.
6. Meanwhile, place large skillet over medium-high heat.
7. Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
8. Place in medium bowl.
9. Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
10. In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
11. Add to rice mixture, then toss to coat.
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