Asian Brown Rice Salad With Cashews Recipe
Servings: 4
Ingredients
- 1 c. Brown rice, dry measure
- 4 ounce Snow peas
- 1 x Scallion
- 1/4 c. Cashews, dry-roasted
- 1/4 tsp Chopped garlic
- 1 tsp Chopped ginger
- 1 1/2 Tbsp. Soy sauce, low sodium
- 1 1/2 Tbsp. Rice wine vinegar
- 4 1/2 Tbsp. Salad oil, light Salt and pepper Fresh cilantro leaves, for garnish
Directions
- Cook rice till tender (up to 60 min). Cook snow pears in boiling water till tender, 2 to 3 min, and drain well. Cut into 1/2-inch diagonal pcs. Slice scallion in 1/4-inch rings. Separate cashews into halves.
- In a small jar, combine garlic, ginger, soy, vinegar, and oil and shake to combine. Toss together rice and vegetables, and half the nuts; dress and toss to coat. Taste and season with salt and pepper if necessary. Serve at room temperature and garnish with remaining cashews and fresh cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 180 | 48% |
| Total Fat 20.61g | 26% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 260mg | 11% |
| Potassium 233mg | 7% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.04g | 1% |
| Protein 6.17g | 10% |
