Asian Brown Rice and Peanut Salad Toss

Submitted 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."

 

• 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

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.

Reviews

[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.

 

[MsSally]

Syd, this was so good. Loved the mix of flavors. I replaced the waterchestnuts with carrots cause I forgot to buy the waterchestnuts :(. Thanks for posting.

 

[LeahRenae]

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.)

 

[januarybride]

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.

 

[Enjolinfam]

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.