RECIPE # 5169 JASMINE PINEAPPLE SALAD Tue. May 6, 2014

RECIPE # 5169 JASMINE PINEAPPLE SALAD Tue. May 6, 2014

CREATED May 6, 2014

KRISTIE RIGDON-HOLDREN / WWW/MYVEGGIECHEF.COM

1 cup jasmine rice or long grain brown rice

1 cup frozen shelled edamame or green peas, defrosted

1 cup fresh diced pineapple

1 medium carrot, shredded

¼ small red onion, diced

¼ cup rice wine vinegar

3 tablespoons soy sauce

1 tablespoon sesame oil

¼ cup pineapple juice

¼ cup peanuts, chopped

Directions:

Bring 2 cups water to a boil in a small saucepan. Add rice to water and return to boil. Cook 20 minutes or until water is absorbed and rice is tender. Pour rice into a large serving bowl and allow rice to cool for 15-20 minutes.  Add edamame or peas, pineapple, carrot, and red onion to rice. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, and pineapple juice. Pour over rice and veggies. Toss to combine. Top with chopped peanuts.Per serving (1/4 of dish): 342 cal, 8g fat, 451mg sodium, 65g carb, 4g fiber, 8g protein. Time to table: 35 minutes, 4 servings