Asian Brown Rice and Peanut Salad Toss
photo by katew
- Ready In:
- 36mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄2 cups water
- 3⁄4 cup brown rice, uncooked
- 3 ounces dry roasted peanuts
- 1 (8 ounce) can sliced water chestnuts, drained
- 3 ounces frozen snow peas, thawed, patted dry
- 1⁄2 cup red onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄4 cup dried sweetened cranberries
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 1⁄4 teaspoon dried red pepper flakes
directions
- In small saucepan, bring water to boil over high heat.
- Stir in rice, & return to boil.
- Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
- With fork, fluff rice & spread out on greased baking sheet.
- Cool to room temperature, about 30-40 minutes.
- Meanwhile, place large skillet over medium-high heat.
- Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
- Place in medium bowl.
- Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
- In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
- Add to rice mixture, then toss to coat.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent salad ! I subbed rocket for the snow peas and just loved the addition of the water chestnuts and the soy sauce in the dressing. I left out the dried fruit due to personal preference. A big plus here too for me is the versatility. You could add and subtract ingredients here and still get a great Asian feel salad with such a marvellous dressing. Made for ZWT 6.
-
wow! this is AMAZING!!!! i think the only thing i will do differently next time is cut up the water chestnuts so i get more in every bite :) the ones i used were sliced but were very big around so i think it'd be nice to make them a little smaller. this will be my new "dish-to-pass" dish to take to get togethers. (especially great for the summer cuz there's no dairy or meat which could spoil.)
-
Very nice indeed! I used leftover black lentils and brown rice. Otherwise made it as written. Great flavors. Made a few hours ahead of dinner, as the others said the flavors blend well with time. Made for Veg*n Swap. THANKS! Update. . .I threw in some leftover canned mandarine oranges and they were a great addition.
-
I really loved this salad! I omitted the cranberries (can't find them over here) and didn't wait for the rice to cool - it tasted really nice warm! We enjoyed it alongside some chapatis. I would've never come up with this salad on my own and was really pleased with the results! Thanks for another great recipe Syd! Made for veg*n swap II.
see 6 more reviews
Tweaks
-
Excellent salad ! I subbed rocket for the snow peas and just loved the addition of the water chestnuts and the soy sauce in the dressing. I left out the dried fruit due to personal preference. A big plus here too for me is the versatility. You could add and subtract ingredients here and still get a great Asian feel salad with such a marvellous dressing. Made for ZWT 6.