Cold Asian Brown Rice Salad

Recipe by kda949
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups brown rice (measured uncooked)
  • 1
    large carrot, grated
  • 3
    tablespoons chopped cilantro
  • 12
    cup dry roasted peanuts, chopped
  • 3
    green onions, diced small
  • Dressing
  • 14
    cup vegetable oil
  • 2
    tablespoons lime juice
  • 2
    tablespoons rice wine vinegar
  • 1
    teaspoon minced garlic
  • 1
    teaspoon toasted sesame oil
  • salt and pepper
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DIRECTIONS

  • Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
  • Meanwhile, prepare dressing and veggies.
  • Toss rice with dressing and cool in fridge.
  • Once cooled, add veggies and toss.
  • If not serving right away, reserve peanuts until just before serving so they will not get soggy.
  • Serve cold.
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