Tuesday, February 11, 2014
Sweet & Sour Brown Rice Salad
We fried up some Tempeh slices in olive oil and vegan butter to have along side this glorious salad. Can be served as a side salad or entrée.
Sweet & Sour Brown Rice Salad with Fresh Herbs
4-6 servings (Seemed to serve more)
Isa Does It Cookbook
4 cups cooked and cooled brown rice
1 15 oz. can adzuki or red beans
2 cups mung bean sprouts
1 cup thinly sliced scallions
1/2 cup whole roasted peanuts
1/4 cup chopped fresh mint (I left out)
1/2 cup chopped fresh cilantro
2 tablespoons mellow white miso
1 cup sweet chili sauce
1/4 cup fresh lime juice
1 teaspoon grated fresh ginger
1 teaspoon agave nectar
Sriracha, for serving
In a large bowl, toss together all the salad ingredients.
Dressing: In a small bowl, use a fork to vigorously mix together all of the dressing ingredients.
Drizzle the dressing onto the salad and toss to coat. Serve with sriracha for some extra heat.