BROWN RICE-VEGGIE SALAD

Brown Rice-Veggie Salad image

Flavorful cooked rice and vegetables - perfect for a salad that can be ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 9

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Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1 tablespoon white vinegar
1 teaspoon sugar
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)

Steps:

In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
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.
In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g