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Sesame Brown Rice Salad with Peanuts

Chef admin | Restaurant

This salad of rice and peanuts is great as a main dish with leftover roasted chicken pulled into thin shreds or with the recipe for "Spicy Marinated Shrimp" in the fish section.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 10 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Salads and Dressings
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1 lg. Carrot, shredded or finely chopped
      1/4 tsp. Salt
      1 small Garlic Clove, crushed through a press
      1 tsp. Dark Sesame Oil
      3 tbsp. Fresh Lime Juice (or more to taste)
      3 tbsp. Vegetable Oil
      2.5 cups Water with a pinch of Salt
      1 cup Short- or Medium- Grain Brown Rice
      Fresh Cilantro sprigs, for garnish (Optional)
      1/3 cup Chopped Unsalted Dry-Roasted Peanuts
      2 Scallions, trimmed & thinly sliced


    1. 1) Cook the rice in the salted water until tender and all the water is absorbed, about 45 min. Transfer to a colander, rinse with cold water, and shake off the excess. (The rice can be cooked ahead and left at room temperature until ready to serve.)

      2) Combine the oil, lime juice, sesame oil, garlic and salt in a large bowl. Add the rice, carrot and scallions. Toss to blend; sprinkle with the peanuts. Taste and add more lime juice, if desired. Garnish with cilantro, if using, and serve.

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