Brown rice is a whole grain, so it contains fiber, B vitamins, and healthy fats. The peanut butter and peanuts in this dish are the source of protein.



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Lime - 1 Garlic - 1 clove Unsalted\_peanut\_butter - ¼ cup Soy\_sauce - 2 Tablespoons, low sodium  Water - 2 Tablespoons Ground\_ginger - 1 teaspoon Red\_pepper\_flakes - ½ teaspoon  Brown\_rice - ½ cup  Coleslaw\_mix - 10 oz bag  Cucumber - 1 medium  Corn - 1 cup  Peanuts - ¼ cup (or almonds)  

## Instructions

Step 1

Pour ½ cup of rice and 1 ½ cups of water into a saucepan. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat to low, stir, and cover with a lid. Cook for 30 minutes or until there is no water left in the saucepan.

Step 2

While the rice is cooking, chop the cucumber. Defrost the corn. 

Step 3

To make the dressing, Juice the lime into a jar. Mince 1 clove of garlic and add to the jar. 

Step 4

Add 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 teaspoon of ground ginger and 1/2 teaspoon of red pepper flakes. Put on the lid and shake to mix.

Step 5

Once the rice is cooked, assemble the bowl by adding the brown rice, coleslaw, cucumber, and corn. Top with dressing and peanuts. 

 

### Notes

## Nutrition Information

  Serving Size: ½ serving Calories: 441 Calories Fat: 21 Carbohydrates: Net Carb: 54 Dietary Fiber: 10 Protein: 16 Sodium: 570  

## Dietary Restrictions

 Vegan