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.

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