Asian peanut grain bowl with sprouted beans, peas, lentils and wild rice

Asian peanut grain bowl with sprouted beans, peas, lentils and wild rice

Escape the everyday boring of just another salad with this Asian-inspired grain bowl. So easy to make and so beautiful you might not want to eat it after its crafted! Nutty goodness of wild rice and beans blended with colorful veggies makes this the perfect salad experience.

Course dinner, lunch, Side Dish

Cuisine Thai

Prep Time 15 minutes

Total Time 15 minutes

Servings people

Calories 406kcal

Author Julie

Cost $4

Equipment

Large bowl

Ingredients

Asian peanut grain bowl

1½ cup napa cabbage shredded
1½ cup kale shredded
½ cup red cabbage shredded
½ cup carrots shredded
1 red bell pepper diced
2 scallions chopped
baby corn handful and slice
cauliflower handful and florets
⅓ Persian cucumber thin sliced
½ cup edamame frozen
salted peanuts optional and chopped
salt to taste
1-2 cups sprouted beans, peas, lentils and wild rice blend mix together your choice of beans, peas and lentils or see post containing how I make this blend. Also see below for sprouting directions.

Asian peanut dressing

4 tbsp vegetable oil
2 tbsp rice wine vinegar
2 tbsp soy sauce low-sodium
1-2 tbsp brown sugar raw (turbinado) or honey
1 tsp garlic fresh and minced
1 tsp ginger fresh and minced
salt to taste
black pepper to taste

Instructions

Asian peanut grain bowl

Toss and divide equal parts of napa cabbage and kale into two medium bowls.
Once in place arrange the red cabbage carrots, red bell pepper, scallions, cauliflower, cucumbers, edamame, and baby corn on top.
Then drop 1-2 cups of wild rice and bean mix over the veggies in each bowl.
Drizzle the delicious peanut dressing over top.
Lastly, sprinkle a small handful of chopped salted peanuts to add just the right amount of crunch. I love to always top my salads with a sprinkle of crunchy goodness.

Asian peanut dressing

Combine vegetable oil, rice wine vinegar, garlic, ginger, soy sauce, brown sugar in a food processor/blender and pulse until well blended.
Add additional salt and pepper to taste as well as oil or vinegar to taste and thin out if too thick.
Shake well before serving and refrigerate as soon as possible. I typically like to make my dressings ahead of time and chill before serving.

Notes

I prefer to use Kikkoman brand rice wine vinegar because the salt level is perfect. I do not have to add much, if any, additional salt. So watch the salt shaker when adding extra.

Sprouting directions

Rinse ½ cup of mixture, remove any tiny stones. (½ cup should yield approximately 2 cups of sprouts.

Place in quart-sized Mason jar or similar sized sprouting container, cover with several cups of water (allow for expansion) and use a mesh lid or cover with towel. Soak for at least 8 hours.

Drain all water and rinse several times. If not using a mesh lid, use a strainer/colander. Make sure to remove all excess water should be as dry as possible (this ends the soaking phase).

Invert jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).

Repeat rinse cycle and drain 2 times a day (morning and evening preferred) until tiny tails begin to emerge.

Feel free to harvest anytime after 3-5 days. Drain extremely well before storing. Sprouts can be stored in an air tight container in refrigerator for up to 7 days.

Nutrition