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


1 cup Mariani Original Unsweetened or Original Walnutmilk
1 cup chicken or vegetable broth
1 cup long grain brown rice
3/4 cup Mariani Slivered Almonds or Chopped Walnuts, 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 Walnutmilk, broth 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. Add rice and toss well to coat.

  6. Stir in remaining salad ingredients.

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

Tip for Making Pasta Ahead of Time: Salad may be prepared a day ahead without the nuts, bok choy and cilantro. Stir in these ingredients just before serving.

Nutritional analysis per serving:

Calories: 320, Fat: 15g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 860mg, Potassium: 221mg, Carbohydrates: 39g, Fiber: 4g, Sugar: 9g, Protein: 7g, Vitamin A: 25%, Vitamin C: 60%, Calcium: 15%, Iron: 10%


Heather Orr-Martinez