Asian Brown Rice And Vegetable Salad Recipes

COLD ASIAN BROWN RICE SALAD

Steps:

• Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
• Meanwhile, prepare dressing and veggies.
• Toss rice with dressing and cool in fridge.
• Once cooled, add veggies and toss.
• If not serving right away, reserve peanuts until just before serving so they will not get soggy.
• Serve cold.

ASIAN BROWN RICE AND VEGETABLE SALAD

Steps:

• In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot. Bring to a simmer over medium-high heat, stirring occasionally.
• Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes. Remove the pan from the heat. Let stand, covered, for 5 minutes. Fluff the rice with a fork. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
• Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi. Set aside.
• For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts. Drizzle about 2 tablespoons of dressing over each salad.
• Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium. Just proceed carefully-wasabi, sometimes called Japanese horseradish, is fiery!
• If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
• (Per serving)
• Calories: 150
• Total fat: 4.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 2.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 110mg
• Carbohydrates: 24g
• Fiber: 3g
• Sugars: 4g
• Protein: 4g
• Calcium: 24mg
• Potassium: 248mg
• 1 1/2 starch
• 1/2 fat