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Prep 15min
Total25min
Servings4
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Ingredients
Dressing
3
tablespoons reduced-sodium soy sauce
1
tablespoon canola oil
1
tablespoon white vinegar
1
teaspoon sugar
Salad
1 1/2
cups water
1 1/2
cups uncooked instant brown rice
1
cup shredded carrots (2 medium)
1
cup fresh sugar snap peas, strings removed, thinly sliced
2
medium green onions, finely chopped (2 tablespoons)
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Steps
1
In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
2
In 1-quart saucepan, heat water to boiling over high heat. Stir in rice. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes. Fluff with fork; cool slightly.
3
In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.
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This rice-veggie salad can easily be made ahead of time and refrigerated. In fact, doing that not only saves you time later but it also makes the salad more flavorful.
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