Using brown rice as a base is a great way to get added fiber and keep you full longer. Top with quick-pickled vegetables to brighten the dish and add fiber, vitamins and minerals for a healthy meal.
- 1/3 cup Full Circle creamy peanut butter
- 1 tbsp. + 1/2 cup rice vinegar, divided
- 1 tbsp. stevia, divided
- 1/2 tsp. La Choy less-sodium soy sauce
- 1 tsp. minced garlic
- 1 large cucumber, sliced or diced
- 1 cup radish, sliced
- 1 jalapeño, sliced
- 1/2 tsp. salt
- 1 tsp. Schnucks olive oil
- 1 (16 oz.) pkg. frozen pepper and onion strips
- 2 carrots, peeled and sliced
- 1 cup frozen peas, thawed
- 3 1/2 cups cooked brown rice
- 1/2 cup chopped peanuts
- chopped fresh mint, for garnish
- cilantro, for garnish
- Add peanut butter, 2 tablespoons hot water, 1 tablespoon vinegar, 1 teaspoon stevia, soy sauce and garlic to a small saucepan over medium heat and cook, whisking constantly and adding water if necessary, until well combined. Set aside.
- In a small bowl stir together remaining vinegar and stevia, salt and 1 cup warm water. Place cucumber, radish and jalapeño in a shallow bowl and top with vinegar mixture. Set aside and allow to soak for at least 15 minutes at room temperature or cover and refrigerate up to one week.
- Heat oil in a large skillet on high; add onion, carrots and bell pepper and cook 4 minutes or until softened, stirring frequently. Reduce heat to medium and stir in peas, rice and peanut sauce. Cover and cook 4 more minutes or until warm.
- Divide rice mixture between four plates and evenly top with pickled vegetables, chopped peanuts, cilantro and mint.
520 CALORIES Per Serving
SATURATED FAT: 3G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.