Ingredients for Asian Brown Rice And Peanut Salad Toss
- 1 1/2 cups Water
- 1 cup Brown Rice
- 1/2 cup Dry Roasted Peanuts
- 1 cup Sliced Water Chestnuts
- 1 cup Frozen Snow Peas
- 1/2 cup Red Onion, thinly sliced
- 1 cup Green Bell Pepper, diced
- 1/2 cup Dried Sweetened Cranberries
- 1/4 cup Rice Vinegar
- 2 tablespoons Honey
- 2 tablespoons Light Soy Sauce
- 1/4 teaspoon Dried Red Pepper Flakes
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How to Make Asian Brown Rice And Peanut Salad Toss
- Bring 1 ½ cups of water to a boil in a small saucepan over high heat.
- Add 1 cup of brown rice, stir, and return to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and spread it out on a lightly greased baking sheet to cool.
- Allow the rice to cool to room temperature (approximately 30-40 minutes).
- Meanwhile, heat a large skillet over medium-high heat.
- Add ½ cup of unsalted peanuts and toast, stirring frequently, for 3-4 minutes, or until fragrant and lightly browned.
- Transfer the toasted peanuts to a medium bowl.
- 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.
- Add the cooled brown rice to the bowl.
- In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons honey, 2 tablespoons soy sauce, and ¼ teaspoon red pepper flakes.
- Pour the dressing over the rice mixture and toss gently to coat.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
46g
Fat
5g
Carbs
12g
