Asian Brown Rice and Peanut Salad Toss


Asian Brown Rice and Peanut Salad Toss Photo
Asian Brown Rice and Peanut Salad Toss

YIELD Makes 6 servings


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


  1. 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.
  2. 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.
  3. Combine vinegar, honey, soy sauce and pepper flakes in small bowl.
  4. Add vinegar mixture to rice mixture; toss to coat.
This recipe appears in: Asian
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
Fat 1-1/2
Vegetable 1
Starch 2
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