Brown and Wild Rice Salad with Snow Peas (or Sugar Snap Peas) and Peppers
For this salad I used a mixture of brown and wild rice, and the flavor was excellent. Next time I might use a rice cooker to cook the rice for a slightly more fluffy texture. However, I should tell you that the three friends I served this to raved about it, and the next day one of them told me she thought it was the best part of the meal which included some other very tasty dishes.
2 cups brown and wild rice mix
5 cups chicken stock or water
(omit if cooking rice in rice cooker)
2 cups snow peas, cut in 1/2 inch pieces
1 cup sliced green onion (or less)
1 large red bell pepper, cut in 1/2 inch pieces
1 cup chopped pecans (or less)
1/2 cup peanut oil
2 T rice vinegar (not seasoned vinegar)
2 T soy sauce
2 tsp. Splenda (for South Beach) or sugar
1 tsp. garlic puree (also called ground garlic)
1 tsp. ginger puree (also called ground ginger, could also use grated ginger root)
Cook brown rice in chicken stock or water for time recommended on package, about 55 minutes for most brands. Be sure all water is absorbed or drain rice well and let cool.
This salad would be a great side dish for phase two or three of the South Beach Diet. I served it with Grilled Chicken Sanpete (photo coming), Cucumbers Caesar, and My Favorite Summer Tomato Salad with Goat Cheese and Basil Vinaigrette. It was a great dinner with some good friends.