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Brown Rice and Veggie Salad

Here's how you make Brown Rice and Veggie Salad
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • DRESSING
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • SALAD
  • 1 1/2 cup water
  • 1 1/2 cup uncooked instant brown rice
  • 1 cup shredded carrots
  • 1 cup fresh sugar snap peas, strings removed and thinly sliced
  • 2 tablespoons green onion, finely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a small bowl add the dressing ingredients and whisk until smooth. Set aside.

  • Step 2: Add water to a small saucepan and boil over high heat. Stir in the rice and bring water back to a boil. Reduce heat to low, cover saucepan with a lid, and simmer for 5 minutes. Remove saucepan from heat and let stand with cover on for 5 minutes. Uncover and fluff with a fork. Set aside to cool slightly.

  • Step 3: In a large serving bowl toss together rice, carrots, peas, onions, and dressing. Let salad stand at room temperature for 10 minutes to blend flavors and toss again before serving.

We hope you enjoy this recipe!

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