# What You'll Need:
→ Grains
01 - 1 cup brown rice
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Legumes & Nuts
04 - 1 1/2 cups cooked chickpeas or 1 can drained and rinsed
05 - 1/2 cup roasted unsalted peanuts
→ Vegetables
06 - 1 cup shredded carrot
07 - 1 cup shredded red cabbage
08 - 1 cup thinly sliced cucumber
09 - 2 scallions thinly sliced
10 - 1/4 cup fresh cilantro leaves optional
→ Peanut Dressing
11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce or tamari for gluten-free
13 - 1 tablespoon maple syrup or honey
14 - 1 tablespoon rice vinegar or lime juice
15 - 1 teaspoon sesame oil
16 - 1 to 2 tablespoons warm water
17 - 1/2 teaspoon grated fresh ginger
18 - 1 small garlic clove minced
19 - Pinch of chili flakes optional
# How-To Steps:
01 - Rinse brown rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic, and chili flakes in a small bowl. Add warm water gradually until the dressing reaches a pourable consistency.
03 - Shred the carrot and cabbage, thinly slice cucumber and scallions, and roughly chop cilantro if using.
04 - Divide cooked rice among four bowls. Top each with chickpeas, peanuts, carrot, cabbage, cucumber, and scallions.
05 - Drizzle generously with peanut dressing. Garnish with cilantro and extra peanuts if desired. Serve immediately or refrigerate for a refreshing cold bowl.
