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Asian Brown Rice and Peanut Salad Toss *Makes 6 servings*		Quinoa with Roasted Vegetables \| Whole Wheat Popovers Asian Brown Rice and Peanut Salad Toss \| Breakfast Bites Far East Tabbouleh \| Healthy Zuccini Bread Jamaican Black Bean Stew \| Polenta Lasagna Honey Whole-Grain Bread \| Soba Stir-Fry Mushroom Barley Stew \| Oats ‘n’ Apple Tart White Chip Apricot Oatmeal Cookies

Asian Brown Rice and Peanut Salad Toss

Ingredients

1-1/2	cups water
3/4	cup uncooked brown rice
3	ounces dry-roasted peanuts
1	(8-ounce) can sliced water chestnuts, drained
3	ounces frozen snow peas, thawed and pat dry
1/2	cup chopped red onion
1/2	cup chopped green bell pepper
1/4	cup raisins or dried sweetened cranberries
2	tablespoons cider vinegar
2	tablespoons reduced-sodium soy sauce
2	tablespoons honey
1/4	teaspoon dried red pepper flakes

1. Bring water to boil over high heat in small saucepan. Stir in rice; return to a boil. Reduce heat; simmer, covered, 25 minutes or until rice is tender and liquid is absorbed. Rinse rice with cold water; drain well.

2. Meanwhile, place large skillet over medium-high heat. Add peanuts; toast 3 to 4 minutes, stirring frequently, or until fragrant and beginning to lightly brown. Place in medium bowl. Add water chestnuts, snow peas, onion, bell pepper and raisins. Add rice.

3. Combine vinegar, honey, soy sauce and pepper flakes in small bowl.

4. Add vinegar mixture to rice mixture; toss to coat.

Nutrients per Serving
(about 1 cup)
Calories	238
Calories from Fat	29 %
Total Fat	8 g
Saturated Fat	1 g
Carbohydrate	38 g
Fiber	4 g
Protein	7 g
Sodium	199 mg

Dietary exchanges

2 Starch

1 Vegetable

1-1/2 Fat

To see more great recipes in related categories, click the links below

Recipe Institute | Salads | Rice | Low-Fat | Asian