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.

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