Nutrition per serving may change if servings are adjusted.
¾ cup water
1 cup instant brown rice
2 tablespoons lime juice
2 teaspoons canola oil
1½ teaspoons fish sauce
1 teaspoon sugar
¼ teaspoon crushed red pepper
1 cup chopped pineapple, fresh or canned
½ cup finely chopped carrot
½ cup chopped fresh basil, cilantro and/or mint
2 scallions, sliced
2 tablespoons chopped unsalted peanuts
Bring water to a boil in a medium saucepan. Add rice, reduce heat to maintain a simmer, cover and cook for 5 minutes. Remove from heat and let sit until the water is all or mostly absorbed, about 5 minutes more. Drain any remaining water.
Meanwhile, stir lime juice, oil, fish sauce, sugar and crushed red pepper together in a medium bowl until the sugar dissolves.
Stir the rice, pineapple, carrot, herbs and scallions into the dressing. Sprinkle with peanuts.
175 calories;6 g fat(1 g sat); 3 g fiber; 28 g carbohydrates; 4 g protein; 26 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 3,102 IU vitamin A; 25 mg vitamin C; 32 mg calcium; 1 mg iron; 196 mg sodium; 204 mg potassium
Vitamin A (62% daily value), Vitamin C (42% dv)