Prep time: 15 minutes
Cook/stand time: 55 minutes
Chill time: at least 1 hour
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)
1/4 cup thick sesame teriyaki sauce
3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil
Bring water and rice to a boil in a medium saucepan.
Reduce heat to low and cook, covered, for 50 minutes.
Remove from heat and let stand for 5 minutes, then fluff with a fork.
Let cool slightly, then chill for at least 1 hour or until cold.
While rice is chilling, whisk together all dressing ingredients in a large bowl.
Add rice and toss well to coat. Stir in remaining salad ingredients.
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.