Asian Brown Rice and Vegetable Salad

Preparation

1. Step 1

   In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot. Bring to a simmer over medium-high heat, stirring occasionally.

   Step 2

   Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes. Remove the pan from the heat. Let stand, covered, for 5 minutes. Fluff the rice with a fork. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.

   Step 3

   Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi. Set aside.

   Step 4

   For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts. Drizzle about 2 tablespoons of dressing over each salad.

2. Cook’s Tip on Wasabi

   Step 5

   Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium. Just proceed carefully—wasabi, sometimes called Japanese horseradish, is fiery!

3. Cook’s Tip on gingerroot

   Step 6

   If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.

4. Nutrition Information

   Step 7

   (Per serving)

   Step 8

   Calories: 150

   Step 9

   Total fat: 4.5g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 2.5g

   Step 13

   Monounsaturated: 1.0g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 110mg

   Step 16

   Carbohydrates: 24g

   Step 17

   Fiber: 3g

   Step 18

   Sugars: 4g

   Step 19

   Protein: 4g

   Step 20

   Calcium: 24mg

   Step 21

   Potassium: 248mg

5. Dietary Exchanges

   Step 22

   1 1/2 starch

   Step 23

   1/2 fat