Asian Rice Bowl Salad


1¼ cups Short-grain brown rice
1¼ cups (about 6 ounces) broccoli florets
1 Medium carrot, peeled and grated
2 ounces (about 15) snow peas, sliced lengthwise
1½ head (4 1?2 ounces ) savoy or napa cabbage, thinly sliced
1 ½ red bell pepper, thinly sliced
1 ½ yellow bell pepper, thinly sliced
2 Scallions, white and green parts, thinly sliced
4 teaspoons Freshly grated ginger
¼ cup Rice wine vinegar
¼ cup Low-sodium soy sauce
2 tablespoons Dark brown sugar
3 tablespoons Vegetable or canola oil
8 ounces Boneless, skinless chicken
Breast, grilled and sliced, or 8 ounces firm tofu, sliced into 1?2-inch strips and cooked (optional)


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