Asian Brown Rice And Peanut Salad Toss

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This is a very nice tasting & different salad found in famous brand name recipes cookbook 'whole-wheat cooking.' preparation time does not include the 30-40 minutes needed for rice to cool to room temperature.

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Steps

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In small saucepan , bring water to boil over high heat.

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Stir in rice , & return to boil.

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Reduce heat to low , cover & simmer 25 minutes or until rice is tender & liquid is absorbed.

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With fork , fluff rice & spread out on greased baking sheet.

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Cool to room temperature , about 30-40 minutes.

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Meanwhile , place large skillet over medium-high heat.

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Add peanuts & stirring frequently , toast 3-4 minutes , or until fragrant & beginning to lightly brown.

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Place in medium bowl.

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Add water chestnuts , snow peas , onion , bell pepper & cranberries , then add cooled rice.

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In small bowl , combine vinegar , honey , soy sauce & pepper flakes.

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Add to rice mixture , then toss to coat.

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Ingredients

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water, brown rice, dry roasted peanuts, sliced water chestnuts, frozen snow peas, red onion, green bell pepper, dried sweetened cranberries, cider vinegar, honey, light soy sauce, dried red pepper flakes