Germinated Brown Rice Salad with Soy-Ginger Dressing
Instructions
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COOK brown rice according to package directions. Cool to room temperature. Fluff with fork.
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WHISK together vinegar, tamari sauce, oil, honey, gingerroot and garlic in large bowl.
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BRING water to boil in medium saucepan. Add green beans. Cook 2 minutes or until crisp tender. Drain. Rinse with cold water. Add beans, scallions and carrots to rice. Stir to combine. Chill 30 minutes.
Ingredients
- 1 cup uncooked truRoots® Organic Germinated Brown Rice
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Honey
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon minced garlic
- 2 cups Water
- 1/2 cup green beans or snow peas, chopped
- 1/2 cup thinly sliced carrots
- 1/3 cup diagonally sliced green onions
Instructions
-
COOK brown rice according to package directions. Cool to room temperature. Fluff with fork.
-
WHISK together vinegar, tamari sauce, oil, honey, gingerroot and garlic in large bowl.
-
BRING water to boil in medium saucepan. Add green beans. Cook 2 minutes or until crisp tender. Drain. Rinse with cold water. Add beans, scallions and carrots to rice. Stir to combine. Chill 30 minutes.
