Brown Rice Miso Salad

This salad can be enjoyed warm or cold. It's incredibly hearty and the dressing is tangy. Switch up the vegetables to your liking.

📝 Ingredients

• 1 cup brown rice
• 2 1/4 cup water
• 1 vegetable bouillon cube
• 1/2 lime
• 1 Tbsp olive oil
• 2 tsp red miso paste
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 tsp reduced-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp onion powder
• 1 pinch ground black pepper
• 3.527 oz sugar snap peas
• 2 bell pepper
• 1/2 small red onion

👨‍🍳 Instructions

1. 1Drain the soaked brown rice and add to a medium pot over high heat.
2. 2Add the water and crush in the bouillon cube.
3. 3Bring to a boil, then reduce to a simmer and partially cover with a lid.
4. 4Cook for 20 minutes, or until the rice is tender, then remove from the heat, cover, and allow to sit for a couple of minutes.
5. 5Meanwhile, add all the dressing ingredients to a bowl and whisk until smooth.
6. 6Add the cooked rice and vegetables into a large bowl, drizzle over the dressing, and toss until coated. Enjoy!