Asian Brown Rice And Peanut Salad Toss - cooking recipe

Ingredients

1 1/2 cups water
3/4 cup brown rice, uncooked
3 ounces dry roasted peanuts
1 (8 ounce) can sliced water chestnuts, drained
3 ounces frozen snow peas, thawed, patted dry
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup dried sweetened cranberries
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons light soy sauce
1/4 teaspoon dried red pepper flakes

Preparation

In small saucepan, bring water to boil over high heat.
Stir in rice, & return to boil.
Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
With fork, fluff rice & spread out on greased baking sheet.
Cool to room temperature, about 30-40 minutes.
Meanwhile, place large skillet over medium-high heat.
Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
Place in medium bowl.
Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
Add to rice mixture, then toss to coat.