Asian Brown Rice and Peanut Salad Toss
Asian Brown Rice and Peanut Salad Toss
YIELD Makes 6 servings
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INGREDIENTS
| 1‑1/2 | cups water |
| 3/4 | cup uncooked brown rice |
| 3 | ounces dry-roasted peanuts |
| 1 | (8-ounce) can sliced water chestnuts, drained |
| 3 | ounces frozen snow peas, thawed and pat dry |
| 1/2 | cup chopped red onion |
| 1/2 | cup chopped green bell pepper |
| 1/4 | cup raisins or dried sweetened cranberries |
| 2 | tablespoons cider vinegar |
| 2 | tablespoons reduced-sodium soy sauce |
| 2 | tablespoons honey |
| 1/4 | teaspoon red pepper flakes |
PREPARATION:
- Bring water to boil over high heat in small saucepan. Stir in rice; return to a boil. Reduce heat; simmer, covered, 25 minutes or until rice is tender and liquid is absorbed. Rinse rice with cold water; drain well.
- Meanwhile, place large skillet over medium-high heat. Add peanuts; cook and stir 3 to 4 minutes or until fragrant and beginning to brown. Transfer to medium bowl. Stir in water chestnuts, snow peas, onion, bell pepper and raisins. Stir in rice.
- Combine vinegar, honey, soy sauce and pepper flakes in small bowl.
- Add vinegar mixture to rice mixture; toss to coat.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
| Serving Size: | about 1 cup |
| Sodium | 199 mg |
| Protein | 7 g |
| Fiber | 4 g |
| Carbohydrate | 38 g |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 29 % |
| Calories | 238 |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Vegetable | 1 |
| Starch | 2 |
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