Cathy discovered this recipe in a supermarket handout and shared it with me. It is easy, delicious and open to lots of variation.
Because of the healthy ingredients, I feel virtuous eating it.
Kung Pao Edamame Salad
from Raley's/Nob Hill - serves 6
2 cups water
1 cup brown rice
1/2 cup "Annie's Naturals Organic Asian Chicken Salad Dressing"
3 tablespoons prepared kung pao sauce
1/2 cup shelled, organic edamame (cooked)
1/2 cup diced red bell pepper
1/4 cup roasted, salted peanuts
2 scallions (white part mostly), thinly sliced
1. Bring water to a boil in a medium saucepan; add rice. Reduce heat and simmer, covered, for 50 minutes. Remove from heat and let stand covered for 10 minutes. Let cool slightly before stirring in dressing and kung pao sauce.

2. Stir in remaining ingredients, cover and chill for at least one hour.