Brown Rice Salad with Snow Peas

By April 17, 2011Uncategorized

For the rice

2 1/4 cups water

2 teaspoons toasted sesame oil

1/4 teaspoon salt

1 cup medium-grain brown rice

For the 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

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. 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. Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.

To blanch the snow peas, bring a medium pot of lightly salted water to a boil. While the water is heating, clean each snow pea pod. Prepare a bowl of ice water. When the water boils, add the snow peas. Cook for 1 to 2 minutes, until the snow peas turn bright green. Use a slotted spoon to remove the snow pea pods and transfer them immediately to the ice water to stop the cooking. Drain and dry the snow peas before slicing.



Author Terra

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