Preparation Steps:

• Start by cooking your brown rice according to package instructions. If you have leftover rice, this is the perfect time to use it. Once cooked, let it cool completely, as this will help achieve that crispy texture in the salad.
• While the rice is cooling, steam the peas until they are bright green and tender. This usually takes about 3-5 minutes. Once done, set them aside to cool.
• Dice the Persian cucumber and avocado, and finely slice the green onions. Also, chop the mint and cilantro. Set all these aside in a large mixing bowl.
• In a separate bowl, whisk together the Gochujang, sesame oil, soy sauce, honey, tahini, lime juice, and water. Whisk until the mixture is smooth and creamy. Adjust the consistency with more water if needed.
• Add the cooled brown rice and steamed peas to the bowl with the chopped vegetables. Pour the dressing over the mixture and toss everything together gently until well combined.
• Transfer the salad to a serving dish. You can garnish with extra mint and cilantro if desired. This salad can be enjoyed immediately or stored in the refrigerator for later.