Asian Brown Rice and Peanut Salad Toss

READY IN: 36mins
Recipe by Sydney Mike

This is a very nice tasting & different salad found in Famous Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING.' Preparation time DOES NOT INCLUDE the 30-40 minutes needed for rice to cool to room temperature.

Top Review by katew

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.

Ingredients Nutrition


  1. In small saucepan, bring water to boil over high heat.
  2. Stir in rice, & return to boil.
  3. Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
  4. With fork, fluff rice & spread out on greased baking sheet.
  5. Cool to room temperature, about 30-40 minutes.
  6. Meanwhile, place large skillet over medium-high heat.
  7. Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
  8. Place in medium bowl.
  9. Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
  10. In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
  11. Add to rice mixture, then toss to coat.

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