Brown Rice-Veggie Salad

 

3

tablespoons reduced-sodium soy sauce

1

tablespoon canola oil

1

tablespoon white vinegar

1

teaspoon sugar

1 1/2

cups water

1 1/2

cups uncooked instant brown rice

1

cup shredded carrots (2 medium)

1

cup fresh sugar snap peas, strings removed, thinly sliced

2

medium green onions, finely chopped (2 tablespoons)

• 1 In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
• 2 In 1-quart saucepan, heat water to boiling over high heat. Stir in rice. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes. Fluff with fork; cool slightly.
• 3 In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.