- 1 cup [250 mL] brown rice
- 1 bunch green onions
- 1 sweet red pepper
- 4 1/2 ounces [127.5 g] radishes
- 1 [15 1/2-ounce / 426-mL can] pineapple chunks reserved into their own juice, drained
- 2 cups [500 mL] bean sprouts
- 3/4 cup [190 mL] cold-roasted peanuts
- Cold water
Salad Dressing
- 2 tablespoons [30 mL] crunchy peanut butter
- 1 tablespoon [15 mL] peanut oil
- 2 tablespoons [30 mL] light soy sauce
- 2 tablespoons [30 mL] white wine vinegar
- 2 teaspoons [10 mL] light honey
- 1 teaspoon [5 mL] chili powder
- 1/2 teaspoon [2.5 mL] garlic salt
- Pepper, to taste
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- Into a casserole, cover brown rice with cold water.
- Bring to a boil, cover casserole and leave rice to simmer for approximatelety 30 minutes, until soft yet stil a little crunchy.
- Meanwhile, chop green onions using a sharp knife; set aside.
- Remove membranes then seed sweet red pepper.
- Cut sweet red pepper into strips, then slice radishes into thin slices; reserve separately.
- Into a small bowl, whip together all salad dressing ingredients for a few seconds, to well mix together all ingredients.
- Really well drain done brown rice, into a glass bowl.
- Into a small casserole, heat salad dressing for 1 minute; well mix into brown rice.
- Immediately mix drained pineapple chunks, reserved chopped green onions, sweet red pepper strips, bean sprouts and roasted peanuts into brown rice, until well mixed together.
- Spoon hot brown rice salad into a mound, into a really hot serving bowl.
- Arrange reserved radish slices all around brown rice salad, and serve.
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