Vegetarian

Asian Rice Salad is for Dinner.

Asian Rice Salad takes 15 minutes to prepare.

Asian Rice Salad takes 15 minutes to cook.

Asian Rice Salad makes 4 servings.

The ingredients for Asian Rice Salad are:

1/2 c mung beans
1 c. brown rice
1 c. Rice noodles

1 carrot, shredded
2 celery stalks, thinly sliced
2 c. snow peas, thinly sliced
1 bunch scallions, thinly sliced
2 c. Lettuce (or spinach or parsley or kale), thinly sliced or shredded

3 T. Grapeseed oil
1/4 c. Apple cider vinegar
1 t. Honey
2 T. Bragg's liquid amino (or soy sauce)
2 galic cloves, minced
2 t. Salt

Here is how you make Asian Rice Salad:

1. Sprout mung beans 4-5 days.2. Soak rice 8-12 hours.3. Drain and rinse rice. Add to a pot with 1 1/2 c water. Bring to a boil and then simmer, cornered, 45 minutes.4. Soak rice noodles in hot water 5-10 minutes.5. Whisk oil, vinegar, honey, liquid amino, garlic and salt together in a large bowl.6. Add shredded and thinly slice vegetables and sprouted beans to the large bowl and stir to combine well.7. Drain rice noodles and cut into small pieces. I just run kitchen sheers through them while they are sitting in the little hand-held strainer. Add these to the big bowl and stir to combine well.8. Add cooled rice to the big bowl and stir to combine well.9. Can serve right away or refrigerate for 2-3 days. Serving Size: 4 large dinner-sized servingsNumber of Servings: 4Recipe submitted by SparkPeople user KARENSUEBURTON.

The nutritional information for Asian Rice Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 313.9

• Total Fat: 11.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,692.1 mg
• Total Carbs: 47.2 g
• Dietary Fiber: 6.8 g
• Protein: 7.7 g

The dietary needs meet for Asian Rice Salad is Vegan