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:
36mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: