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Rice Salad with Peas & Peppers Recipe

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This recipe for Rice Salad with Peas & Peppers, by , is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristi Hansen

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown and wild rice mix (I use 1 1/4 c brown & 3/4 c wild)
5 cups chicken stock or water if cooking on stovetop or amt manufacturer recommends if using rice cooker
1 lbs snow peas, cut in 1/2 inch pieces (optional)
1 cup frozen petite peas, thawed
1 cup sliced green onion (or less)
2-3 large red bell pepper, cut in 1/2 inch pieces
1 cup chopped pecans (or less)

Dressing Ingredients:
1/8 - 1/4 cup peanut oil
2 T rice vinegar (not seasoned vinegar)
2 T soy sauce (preferably reduced-sodium)
2 tsp. stevia or sugar
1 tsp. garlic puree (also called ground garlic)
1 tsp. ginger puree (also called ground ginger, could also use grated ginger root)

Directions:
Directions:
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.

Cut snow peas, red peppers, and green onions and coarsely chop pecans. Mix dressing ingredients. At least one hour before serving, put rice in large bowl and gently mix in snow peas, peppers, and onions. Add enough dressing to moisten well (you may not need all the dressing.) Let salad chill for an hour or longer. Just before serving, stir in pecans and more dressing if the salad seems dry. Serve cold or at room temperature.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Make it into an entree by adding cooked chicken or beef and serving warm. https://kalynskitchen.com/brown-and-wild-rice-salad-with-snow/

 

 

 

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