Brown Rice Miso Salad
Inspired by Pick Up Limes
Salad
Unknown Method
Servings
Original recipe makes 3 servings
3
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Rating
4.8
(17)
Description
This salad can be enjoyed warm or cold. It's incredibly hearty and the dressing is tangy. Switch up the vegetables to your liking.
Ingredients
- {amount} cup water
- {amount} vegetable bouillon cube
- {amount} lime
- {amount} Tbsp olive oil
- {amount} miso paste
- {amount} toasted sesame oil
- {amount} sodium-reduced soy sauce
- {amount} rice vinegar
- {amount} tsp onion powder
- {amount} pinch ground black pepper
- {amount} oz sugar snap peas
- {amount} bell pepper
- {amount} small red onion
- {amount} cup uncooked brown rice
- {amount} freshly grated ginger
Instructions
-
1
Drain the soaked brown rice and add to a medium pot over high heat. Add the water and crush in the bouillon cube.
-
2
Bring to a boil, then reduce to a simmer and partially cover with a lid. Cook for 20 minutes, or until the rice is tender.
-
3
Remove from the heat, cover, and allow to sit for a couple of minutes.
-
4
Meanwhile, add all the dressing ingredients to a bowl and whisk until smooth.
-
5
Add the cooked rice and vegetables into a large bowl.
-
6
Drizzle over the dressing and toss until coated. Enjoy!