Rice, Red Pepper & Bean Sprouts With Ginger Peanut Dressing

• Ready In: 20 mins
• Yields: 4 main dish servings.

Ingredients

• 1⁄4 cup  smooth peanut butter or 1⁄4 cup crunchy peanut butter
• 2  tablespoons cider vinegar
• 1  tablespoon soy sauce
• 2  teaspoons  freshly grated ginger
• 1  teaspoon  organic granulated sugar
• 1⁄8 teaspoon cayenne pepper
• 2  cups cooked brown rice, cold
• 1  medium carrot, grated
• 1  small red bell pepper, finely diced
• 3  green onions, thinly sliced
• 4  leaves red leaf lettuce or 4  leaves  green lettuce
• 1  cup  fresh mung bean sprouts, rinsed and drained

Directions

1. Thin the peanut butter by adding 1/3 cup of water a little at a time, whisking until smoothly incorporated after each addition.
2. When all of the water has been added, whisk in the vinegar, soy suace, ginger, sugar, and cayenne pepper.
3. Toss the cold rice with the carrot, bell pepper, green onions, and peanut dressing until everything is well distributed.
4. Arrange a lettuce leaf on each of 4 individual serving plates.
5. Fill the lettuce leave with the rice mixture and garnish with the bean sprouts.