Asian Brown Rice and Peanut Salad Toss

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: 36 mins
• 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.