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."
 
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photo by katew photo by katew
photo by katew
photo by januarybride photo by januarybride
photo by Enjolinfam photo by Enjolinfam
photo by Seasoned Cook photo by Seasoned Cook
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
36mins
Ingredients:
12
Serves:
6
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.)
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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.
     
  2. 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.
     

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