Asian Brown Rice and Peanut Salad Toss the Editors of Publications International, Ltd.
Asian Brown Rice and Peanut Salad Toss
Makes 6 servings
|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|
|1/4||teaspoon red pepper flakes|
- 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.
|Serving Size:||about 1 cup|
|Calories from Fat||29 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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