Snow Peas and Red Pepper Rice Salad
Published April 1, 1989
- Total Time
- 20 minutes
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Ingredients
1 cup rice
2 cups water
1 tablespoon sesame seeds
¼ pound snow peas
1 large red pepper
1 teaspoon minced garlic in oil
1 tablespoon corn, safflower or canola oil
2 teaspoons Oriental sesame oil
2 tablespoons white-wine vinegar
2 teaspoons reduced-sodium soy sauce
Freshly ground black pepper to taste
Nutritional analysis per serving
89 grams carbs; 535 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 208 milligrams sodium; 10 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
- Step 2
Toast the sesame seeds in a toaster oven until golden.
- Step 3
String, wash and then cut the snow peas in half.
- Step 4
Wash, core, seed and cut the red pepper in julienne strips.
- Step 5
In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
- Step 6
When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.
Private Notes