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Recipe: Asian - Inspired Brown Rice Salad With Snow Peas
Similar Categories: Asian, Inspired, Brown, Rice, Salad, Snow, Peas
Serving Size : 6
FOR THE RICE:
2 1/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice
FOR THE SALAD:
1/4 pound snow peas
- blanched and cut on the diagonal into 4 or 5
pieces
1/2 medium red bell pepper
-- sliced into 1" long matchsticks
1/3 cup chopped scallions
-- tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add
the rice, stir to combine, cover and reduce heat to low. Allow the rice
to simmer, covered, until the water is absorbed and the rice is just
tender, 35-40 minutes.
Transfer the cooked rice to a large bowl and let cool for about 15
minutes. Add the sliced snow peas, red bell pepper slices, chopped
scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame
seeds. Stir to combine thoroughly.
Transfer the rice salad to a shallow bowl or serving dish and top with
the remaining tablespoon of sesame seeds. Let cool before refrigerating.
FOR THE RICE:
2 1/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice
FOR THE SALAD:
1/4 pound snow peas
- blanched and cut on the diagonal into 4 or 5
pieces
1/2 medium red bell pepper
-- sliced into 1" long matchsticks
1/3 cup chopped scallions
-- tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add
the rice, stir to combine, cover and reduce heat to low. Allow the rice
to simmer, covered, until the water is absorbed and the rice is just
tender, 35-40 minutes.
Transfer the cooked rice to a large bowl and let cool for about 15
minutes. Add the sliced snow peas, red bell pepper slices, chopped
scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame
seeds. Stir to combine thoroughly.
Transfer the rice salad to a shallow bowl or serving dish and top with
the remaining tablespoon of sesame seeds. Let cool before refrigerating.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Asian, Inspired, Brown, Rice, Salad, Snow, Peas
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