Asian Brown Rice and Peanut Salad Toss

Ingredients

1 ½ cups water

¾ cup of uncooked brown rice

3 ounces (about 2/3 cup dry-roasted peanuts)

1 can (8 ounces) sliced water chestnuts

1 cup snow peas

½ cup chopped red onion

½ cup chopped green bell pepper

¼ cup dried sweetened cranberries or raisins

2 tablespoons cider vinegar

2 tablespoons honey

2 tablespoons reduced sodium soy sauce

¼ teaspoon red pepper flakes

Directions

1.) Bring water to a boil over high heat in medium saucepan. Stir in rice; return to boil. Reduce heat; simmer, covered, 30-40 minutes or until rice is tender and liquid is absorbed. Rinse rice with cold water; drain well.

2.) Meanwhile, place small skillet over medium- high heat. Add peanuts; cook and stir 3-4 minutes or until fragrant and beginning to brown. Transfer to large bowl. Stir in water chestnuts, snow peas, onion, bell pepper, and cranberries. Stir in rice.

3.) Combine vinegar, honey, soy sauce, and red pepper flakes in small bowl. Add vinegar mixture to rice mixture; toss to coat.

Makes 6 Servings (about 1 cup per serving)

Dietary Exchanges: ½ fat, 2 starch, 1 vegetable

Calories 238, Total Fat 8g, Saturated Fat 1g, Protein 7g, Carbohydrate 38g, Cholesterol 0mg, Dietary Fiber 4g, Sodium 199mg