Asian Rice Salad

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 ServingsPrint RecipePin it

With ImageWithout Image

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