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Three-Grain Salad with Spicy Peanut Dressing

11
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
Brown rice, barley, and wild rice give a subtle variety of colors and textures, while crisp, colorful vegetables add crunch and vibrant color to this healthy salad.

Ingredients

Uncooked long grain brown rice

½ cup(s)

Uncooked pearl barley

½ cup(s), pearl variety

Uncooked wild rice

½ cup(s)

Smooth reduced fat peanut butter

2 Tbsp

Unseasoned rice vinegar

2 Tbsp, seasoned

Less sodium soy sauce

2 Tbsp

Vegetable broth

2 Tbsp, low-sodium

Honey

1 Tbsp

Dark sesame oil

1 Tbsp

Garlic

2 clove(s), minced

Fresh ginger

2 tsp, fresh, peeled and minced

Red pepper flakes

½ tsp

Yellow bell pepper

1 medium, seeded and diced

Red bell pepper

1 medium, seeded and diced

Scallions

6 medium, thinly sliced

Carrots

2 medium, cut into 1⁄4-inch dice

Cilantro

½ cup(s), fresh, chopped

Unsalted dry roasted peanuts

¼ cup(s)

Instructions

  1. Place the brown rice, barley, and wild rice in a large saucepan. Add enough water to cover by 2 inches; bring to a boil. Reduce the heat and simmer, covered, until the rice mixture is tender, 30–40 minutes. Drain the rice mixture and place in a shallow baking pan, separating the grains with a fork. Let stand, uncovered, at room temperature to cool, about 20 minutes.
  2. Whisk together the peanut butter, vinegar, soy sauce, broth, honey, sesame oil, garlic, ginger, and crushed red pepper in a large bowl.
  3. Add the rice mixture, the yellow and red bell peppers, the scallions, carrots, and cilantro to the peanut butter mixture; toss to coat. Serve sprinkled with the peanuts. Yields 1 1⁄2 cups salad and 1 tablespoon peanuts per serving.

Notes

The salad can be prepared several hours ahead of time, making it a perfect dish for entertaining, potluck suppers, and picnics.Sprinkle each salad with just a teaspoon of peanuts instead of a tablespoon and save about a POINT.

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