Asian Rice Salad

Asian Rice Salad.jpg

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


  • 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         


  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.