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Asian Brown Rice Salad
- Bring water to boil over high heat in medium saucepan. Stir in 3/4 cup uncooked brown rice; return to a boil. Reduce heat and simmer, covered for 30-40 minutes or according to the package directions. Rinse rice with cold water; drain well.
- Meanwhile, place skillet over medium-high heat. Add 2/3 cup dry-roasted peanuts; cook and stir 3-4 minutes or until fragrant and beginning to brown. Transfer to large bowl. Stir in 1 (8-ounce) can drained, sliced chestnuts, 1 cup snow peas, ½ cup chopped red onion, ½ cup chopped green bell pepper and ¼ cup dried cranberries. Stir in rice.
- Dressing: In small bowl whisk together 2 tablespoons cider vinegar, 2 tablespoons honey, 2 tablespoons reduced-sodium soy sauce and ¼ teaspoon red pepper flakes. Add to the rice salad; toss to coat. Makes 6 servings.