Asian Brown Rice, Veggie and Bean Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
* 2C Canned Chick Peas (rinsed & drained)* 1C Cooked Brown Rice* 2C Broccoli (steamed & chopped)* 1C Spinach (fresh & chopped)* 1C Napa Cabbage (finely chopped) * 1-1/2C Tomotoes (fresh & diced)* 1/2C Onions (raw and diced)* 3tsp Garlic (Ready diced from a jar)* 2Tbsp Oyster Sauce* 2Tbsp Rice Vinegar* 1Tbsp Sesame Oil* 1Tbsp Sesame Seeds* 1Tbsp Light Soy Sauce
Instructions for this are REALLY simple. Cook the rice following package directions and allow to cool (you can use Minute Brown Rice or regular long grain or leftovers). Steam broccoli in a steamer or steam in a pan on the stove with 2Tbsp or so of water with the lid on, for a minute or two, (leaving some firmness to it) then allow to cool. Chop the spinach and tomatoes. Dice the onion.
Then combine all ingredients and either enjoy immediately (sometimes it's hard to wait!) or refridgerate for an hour. You can also make a day in advance as the flavors meld more the longer they sit together.
You can also try rice vinegar or leave out the soy & oyster sauce and try curry powder to taste as well.
I hope you enjoy! Let me know what you think!
Kalina
(saluki_dianthus)
Number of Servings: 6
Recipe submitted by SparkPeople user SALUKI_DIANTHUS.
Then combine all ingredients and either enjoy immediately (sometimes it's hard to wait!) or refridgerate for an hour. You can also make a day in advance as the flavors meld more the longer they sit together.
You can also try rice vinegar or leave out the soy & oyster sauce and try curry powder to taste as well.
I hope you enjoy! Let me know what you think!
Kalina
(saluki_dianthus)
Number of Servings: 6
Recipe submitted by SparkPeople user SALUKI_DIANTHUS.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 405.7 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 7.0 g
- Protein: 7.3 g
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