ASIAN RICE SALAD

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

INGREDIENTS

Pasta

  • 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)

Dressing

  • 1/4 cup thick sesame teriyaki sauce

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

INSTRUCTIONS

  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.

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

RECIPE TIP: 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%

 

Yield: 6Pin it

ASIAN RICE SALAD

prep time: 15 minscook time: 55 minschill time: 1 hour

total time: 2 hours 10 mins

ingredients:

Pasta
  • 1 cup Mariani 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)
Dressing
  • 1/4 cup thick sesame teriyaki sauce
  • 3 tablespoons each: unseasoned rice vinegar, sweet chili sauce and sesame oil        

instructions

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

RECIPE TIP: Salad may be prepared a day ahead without the nuts, bok choy and cilantro. Stir in these ingredients just before serving.

Calories

320

Fat

15g

Sat. Fat

1.5g

Carbs

39g

Protein

7g

Sugar

9g

Trans Fat

0g

Cholesterol

0mg

Sodium

860mg

Potassium

221mg

Fiber

4g

Vitamin A

25%

Vitamin C

60%

Calcium

15%

Iron

10%
Created using The Recipes Generator
Heather Orr-Martinez