Brown Rice Salad With Snow Peas
serves 4-6
Recipe from Washington Post
Toasted sesame seeds top this flavorful salad. The brown rice gives a nutty texture that is balanced by the snow peas, red bell pepper and sliced scallions.
Read more about this recipe at the Washington Post.
ingredients
Rice:
2 1/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice
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-inch-long matchsticks
1/3 cup chopped scallions, white and light-green parts only
2 tablespoons seasoned rice wine vinegar
2 teaspoons low-sodium soy sauce (or light soy sauce)
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds
timer
prep: 15 minutes
total: 1 hour
tools
2-quart pot
large bowl
shallow bowl or serving dish
instructions
1. 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 to 40 minutes.
2. 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.
3. Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.
