Asian Brown Rice And Peanut Salad Toss Recipe

Ingredients for Asian Brown Rice And Peanut Salad Toss

• 1 ½ cups water
• Brown Rice
• Dry Roasted Peanuts
• Sliced Water Chestnuts
• Frozen Snow Peas
• Red Onion
• Green Bell Pepper
• Dried Sweetened Cranberries
• Cider Vinegar
• 2 tablespoons honey
• Light Soy Sauce
• Dried Red Pepper Flakes

How to Make Asian Brown Rice And Peanut Salad Toss

1. Bring 1 ½ cups of water to a boil in a small saucepan over high heat.
2. Add 1 cup of brown rice, stir, and return to a boil.
3. Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
4. Fluff the rice with a fork and spread it out on a lightly greased baking sheet to cool.
5. Allow the rice to cool to room temperature (approximately 30-40 minutes).
6. Meanwhile, heat a large skillet over medium-high heat.
7. Add ½ cup of unsalted peanuts and toast, stirring frequently, for 3-4 minutes, or until fragrant and lightly browned.
8. Transfer the toasted peanuts to a medium bowl.
9. Add 1 cup of water chestnuts (sliced), 1 cup of snow peas (trimmed), ½ cup of thinly sliced red onion, 1 cup of bell pepper (diced), and ½ cup of dried cranberries to the bowl with the peanuts.
10. Add the cooled brown rice to the bowl.
11. In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons honey, 2 tablespoons soy sauce, and ¼ teaspoon red pepper flakes.
12. Pour the dressing over the rice mixture and toss gently to coat.