Asian Rice Salad

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Asian Rice Salad.jpg


Prep time:  15 minutes  
Cook/stand time: 55 minutes
Chill time: At least 1 hour
Servings: 6

INGREDIENTS

  • 1 3/4 cups water

  • 1 cup long grain brown rice

  • 3/4 cup Mariani Slivered Almonds, toasted

  • 1/2 cup chopped bell pepper (preferably red or orange)

  • 1/2 cup sliced green onions

  • 2 heads baby bok choy, coarsely chopped

  • 1 (8-oz.) can sliced water chestnuts, drained and coarsely chopped

  • Torn fresh cilantro leaves (optional)

Dressing:

  • 1/4 cup thick sesame teriyaki sauce

  • 3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil         

INSTRUCTIONS

  1. Bring water and rice to a boil in a medium saucepan.

  2. Reduce heat to low and cook, covered, for 50 minutes.

  3. Remove from heat and let stand for 5 minutes, then fluff with a fork.

  4. Let cool slightly, then chill for at least 1 hour or until cold.

  5. While rice is chilling, whisk together all dressing ingredients in a large bowl.

  6. Add rice and toss well to coat. Stir in remaining salad ingredients.

  7. Best if chilled for 1 hour to allow flavors to blend, stirring occasionally.

Make ahead tip: 
Salad may be prepared a day ahead without the almonds, bok choy and cilantro. Stir in these ingredients just before serving.

Almonds, Rice, Salad
Entree
Yield: 6 ServingsPin it

Asian Rice Salad

prep time: 15 minscook time: 55 minschill time: 1 hourtotal time: 1 hour 10 mins

ingredients

  • 1 3/4 cups water
  • 1 cup long grain brown rice
  • 3/4 cup Mariani Slivered Almonds, toasted
  • 1/2 cup chopped bell pepper (preferably red or orange)
  • 1/2 cup sliced green onions
  • 2 heads baby bok choy, coarsely chopped
  • 1 (8-oz.) can sliced water chestnuts, drained and coarsely chopped
  • Torn fresh cilantro leaves (optional)
Dressing
  • 1/4 cup thick sesame teriyaki sauce
  • 3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil

instructions

  1. Bring water and rice to a boil in a medium saucepan. 
  2. Reduce heat to low and cook, covered, for 50 minutes.
  3. Remove from heat and let stand for 5 minutes, then fluff with a fork. 
  4. Let cool slightly, then chill for at least 1 hour or until cold. 
  5. While rice is chilling, whisk together all dressing ingredients in a large bowl. 
  6. Add rice and toss well to coat. Stir in remaining salad ingredients.
  7. Best if chilled for 1 hour to allow flavors to blend, stirring occasionally.

MAKE AHEAD TIP

Salad may be prepared a day ahead without the almonds, bok choy and cilantro. Stir in these ingredients just before serving.
Created using The Recipes Generator