Chinese Short-Grain Brown Rice Salad with Snow Peas and Corn
2 min readThis wholesome and delicious salad is perfect for a picnic, potluck, or buffet, as it holds up well at room temperature.
MAKES 4 MAIN DISH OR 6 TO 8 SIDE DISH SERVINGS
1⁄4 cup unseasoned rice vinegar
3 tablespoons canola oil
1 tablespoon toasted (dark) sesame oil
1 teaspoon sugar
1⁄2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
4 cups cooked short-grain brown rice, slightly warm or at room temperature (see Cook’s Tip, below)
4 ounces snow peas, trimmed, sliced diagonally into fourths or sixths, depending on length
3 scallions, white and green parts, thinly sliced
1⁄2 cup cooked and cooled fresh or frozen yellow corn kernels
1⁄2 medium red bell pepper (about 3 ounces), chopped
1 stalk celery, chopped
2 tablespoons chopped fresh cilantro or flat-leaf parsley
1⁄4 cup roasted pumpkin or sunflower seeds, or slivered almonds (optional)
In a large bowl, combine the vinegar, canola oil, sesame oil, sugar, salt, and pepper, stirring until the sugar dissolves. Add the remaining ingredients, tossing well to thoroughly combine. Let stand about 15 minutes at room temperature to allow the flavors to blend. Toss again and serve at room temperature. Salad can be refrigerated, covered, up to 24 hours before returning to room temperature and serving.
{PER SERVING} Calories 309 • Protein 5g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 45g • Dietary Fiber 5g • Sodium 228mg
{COOK’S TIP}
To cook 4 cups of short-grain brown rice, bring a large stockpot filled halfway with salted water to a boil over high heat. Add about 11⁄3 cups uncooked short-grain brown rice and boil about 25 minutes, stirring occasionally, or until al dente. Drain in a colander and rinse under cold running water until cooled. Drain well. Use as directed in recipe. Long-grain brown rice can be cooked in the same manner; however, unlike the short-grain, glutinous variety, the grains of long-grain brown rice will harden with refrigeration.
