Recipe: Asian-Inspired Brown Rice Salad with Snow Peas

ASIAN-INSPIRED BROWN RICE SALAD WITH SNOW PEAS

"Toasted sesame seeds top this flavorful salad. The brown rice gives a nutty texture that is balanced by the snow peas, red bell pepper and sliced scallions."

FOR THE RICE:
2 1/4 cups water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup medium-grain brown rice*
FOR THE SALAD:
1/4 pound snow peas, blanched** and cut on the diagonal into 4 or 5 pieces (see Note)
1/2 medium red bell pepper, sliced into 1-inch long matchsticks
1/3 cup chopped scallions (about 4), tough green tops removed and discarded
2 tablespoons seasoned rice wine vinegar
2 teaspoons low-sodium or light soy sauce
2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds, divided use

TO PREPARE THE RICE:
In a 2-quart pot, bring the water, sesame oil and salt to a boil. Add the rice, stir to combine, cover and reduce heat to low. Allow the rice to simmer, covered, until the water is absorbed and the rice is just tender, 35 to 40 minutes. Transfer the cooked rice to a large bowl and let cool for about 15 minutes.

TO PREPARE THE SALAD:
Add the sliced snow peas, red bell pepper slices, chopped scallions, vinegar, soy sauce, sesame oil and 1 tablespoon of the sesame seeds to the rice. Stir to combine thoroughly.

Transfer the rice salad to a shallow bowl or serving dish and top with the remaining tablespoon of sesame seeds. Let cool before refrigerating.

*Medium-grain rice is used here, so the kernels remain soft when they are chilled. White rice can be substituted if desired, but reduce the water to 2 cups.

**To blanch the snow peas, bring a medium pot of lightly salted water to a boil. While the water is heating, clean each snow pea pod. Prepare a bowl of ice water. When the water boils, add the snow peas. Cook for 1 to 2 minutes, until the snow peas turn bright green. Use a slotted spoon to remove the snow pea pods and transfer them immediately to the ice water to stop the cooking. Drain and dry the snow peas before slicing.

Makes 4 to 6 servings
Source: Bonnie Benwick, Stephanie Witt Sedgwick to the The Washington Post, July 2005