Ingredients
- 1 cup rice
- 2 cups water
- 1 tablespoon sesame seeds
- ¼ pound snow peas
- 1 large red pepper
- 1 teaspoon minced garlic in oil
- 1 tablespoon corn, safflower or canola oil
- 2 teaspoons Oriental sesame oil
- 2 tablespoons white-wine vinegar
- 2 teaspoons reduced-sodium soy sauce
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
477 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 89 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 10 grams protein; 208 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 large servings
Preparation
- Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
- Toast the sesame seeds in a toaster oven until golden.
- String, wash and then cut the snow peas in half.
- Wash, core, seed and cut the red pepper in julienne strips.
- In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
- When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.
20 minutes
Dining and Cooking