Vegan Ckbk - Rice, Red Pepper, and Beab Sprouts with Ginger Peanut Dressing

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* Exported from MasterCook *

 

Rice, Red Pepper, and Bean Sprouts with Ginger Peanut Dressing

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup smooth or crunchy peanut butter

2 tablespoons cider vinegar

1 tablespoon soy sauce

2 teaspoons freshly grated ginger

1 teaspoon organic granulated sugar

1/8 teaspoon cayenne pepper

2 cups cooked brown rice -- cold

1 medium carrot -- grated

1 small red bell pepper -- finely diced

3 green onions -- thinly sliced

4 large red or green lettuce leaves

1 cup fresh mung bean sprouts -- rinsed and drained

 

Thin the peanut butter by adding 1/3 cup of water a little at a time, whisking

until smoothly incorporated after each addition. When all of the water has been

added, whisk in the vinegar, soy sauce, ginger, sugar, and cayenne.

 

Toss the cold rice with the carrot, bell pepper, green onions, and peanut

dressing until evrything is well distributed. Arrange a lettuce leaf on each of

4 individual serving plates. Fill the lettuce leaves with the rice mixture and

garnish with bean sprouts.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 132 Calories; 1g Fat (6.2% calories from

fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 267mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Almost Instant

This yummy salad makes a hearty and nourishind lunch or warm weather supper. A

bowl of simple miso soup would make a nice accompaniment. This dressing is

one you'll call on often--It's good with other cooked grains, pasta, and many

cooked vegetables.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0