Description
Bright and Crunchy Asian-Style Brown Rice Salad for All Tastes
Ingredients
Scale
- 1 cup Brown Rice (cooked and cooled)
- 1 cup Shredded Chicken (or shrimp or edamame)
- 1 cup Shredded Carrot (or other grated veggies)
- 2 cups Baby Bok Choy (or kale or spinach)
- 1 cup Frozen Petite Peas (thawed)
- 1 bunch Fresh Cilantro (or parsley)
- 3 stalks Green Onions (or chives)
- 2 tablespoons Sesame Seeds (or chopped nuts)
- 2 cloves Garlic (minced)
- 1/4 cup Orange Juice (freshly squeezed)
- 1 tablespoon Orange Zest
- 1/4 cup Soy Sauce (low-sodium preferred)
- 2 tablespoons Sesame Oil
- 1 tablespoon Honey (or maple syrup)
- 1 tablespoon Rice Vinegar (or apple cider vinegar)
- to taste teaspoon Salt
- 2 tablespoons Canola Oil (or avocado or olive oil)
Instructions
- Rinse 1 cup of brown rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water, bringing to a boil over medium-high heat. Reduce to low, cover, and simmer for 40-45 minutes until tender.
- Allow the rice to cool completely before mixing.
- Finely shred 1 cup of carrots and chop 2 cups of baby bok choy. Add these to a mixing bowl with 1 cup of thawed frozen petite peas and chopped fresh cilantro.
- Add the 1 cup of shredded chicken (or chosen protein) to the bowl and mix gently.
- In a separate bowl, whisk together 2 cloves of minced garlic, 1/4 cup of freshly squeezed orange juice, 1 tablespoon of orange zest, 1/4 cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and salt.
- Pour the dressing over the rice and vegetable mixture, and toss gently.
- Serve immediately or refrigerate for 30 minutes before serving, garnishing with sesame seeds.
Notes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Asian Style Brown Rice, Salad, Healthy Recipe