Broccoli Rice Salad with Sesame-Ginger Dressing
Serves 6-8 as a side dish
1 cup uncooked rice
1 pound broccoli florets
1/2 cup chopped red bell pepper
1/4 cup sliced or slivered almonds
1/3 cup seasoned rice vinegar
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. water
2 tsp. ginger, minced
1 clove garlic, minced
1/8 tsp. red pepper flakes
- Cook the rice in whatever way you choose. I cooked it in the
rice cooker with a few drops of sesame oil. Since I used half
glutinous black rice, mine turned out very sticky, so I rinsed it in
a colander. If you use just brown or white rice, you shouldn't have
to rinse it. Just set it aside to cool.
- Steam the broccoli until just tender, about 5 minutes. Add it
and the chopped red pepper and almonds to the cooled rice.
- Combine the remaining ingredients in a measuring cup or small
mixing bowl. Pour over the rice mixture and toss to combine.
Refrigerate until completely chilled.
Your question and comments are welcome