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Asian Brown Rice and Peanut Salad Toss
 

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Subject: Asian Brown Rice and Peanut Salad Toss

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Asian Brown Rice and Peanut Salad Toss
Prep Time: 6 min
Cook Time: 36 min
Servings: SERVES 6
Ingredients
2 tablespoons Sue Bee Honey
1 1/2 cups water
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1/4 cup dried sweetened cranberries
1/2 cup green bell pepper
1/2 cup red onion
3 ounces frozen snow peas
1 (8 ounce) can sliced water chestnuts
3 ounces dry roasted peanuts
3/4 cup brown rice
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.

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