Asian Brown Rice and Vegetable Salad

• 1 1/4 cups water
• 2 tablespoons plain rice or white wine vinegar and 1 tablespoon plain rice or white wine vinegar, divided use
• 1 tablespoon light brown sugar
• 1 teaspoon grated peeled gingerroot
• 1 cup uncooked instant brown rice
• 1/3 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
• 2 teaspoons soy sauce (lowest sodium available)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon wasabi paste
• 2 ounces spinach (about 2 cups)
• 2 cups broccoli slaw
• 2 tablespoons chopped walnuts, dry-roasted

1. In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot.
2. Bring to a simmer over medium-high heat, stirring occasionally.
3. Stir in the rice.
4. Reduce the heat and simmer, covered, for 10 minutes.
5. Remove the pan from the heat.
6. Let stand, covered, for 5 minutes.
7. Fluff the rice with a fork.
8. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
9. Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi.
10. Set aside.
11. 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.
12. Drizzle about 2 tablespoons of dressing over each salad.
13. Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium.
14. Just proceed carefullywasabi, sometimes called Japanese horseradish, is fiery!
15. If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need.
16. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
17. (Per serving)
18. Calories: 150
19. Total fat: 4.5g
20. Saturated: 0.5g
21. Trans: 0.0g
22. Polyunsaturated: 2.5g
23. Monounsaturated: 1.0g
24. Cholesterol: 0mg
25. Sodium: 110mg
26. Carbohydrates: 24g
27. Fiber: 3g
28. Sugars: 4g
29. Protein: 4g
30. Calcium: 24mg
31. Potassium: 248mg
32. 1 1/2 starch
33. 1/2 fat

water, rice, light brown sugar, gingerroot, brown rice, chicken broth, soy sauce, sesame oil, wasabi paste, spinach, broccoli slaw, walnuts

Taken from www.epicurious.com/recipes/food/views/asian-brown-rice-and-vegetable-salad-391963 (may not work)