# 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, 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
→ Peanut Dressing
11 - 3 tablespoons creamy peanut butter
12 - 2 tablespoons soy sauce
13 - 1 tablespoon maple syrup
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1-2 tablespoons warm water
17 - 1/2 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
19 - Pinch of chili flakes
# How to Make It:
01 - Rinse brown rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 30-35 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing 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 until smooth. Gradually whisk in warm water, 1 tablespoon at a time, until dressing reaches a pourable consistency. Taste and adjust seasoning if needed.
03 - Shred carrots and cabbage using a box grater or food processor. Thinly slice cucumber into rounds or half-moons. Trim and thinly slice scallions on a diagonal. Roughly chop cilantro leaves, discarding tough stems. Keep all prepared vegetables refrigerated until assembly.
04 - Divide cooked rice evenly among four serving bowls. Arrange chickpeas, shredded carrots, cabbage, cucumber slices, and scallions in sections over the rice. Scatter peanuts across the top for crunch.
05 - Drizzle peanut dressing generously over each bowl, allowing it to coat the rice and vegetables. Garnish with fresh cilantro and additional peanuts if desired. Serve immediately while rice is warm, or refrigerate up to 24 hours for a cold version.
