This Brown Rice salad with Bok Choy and Orange Sesame Dressing is a very versatile salad that can be made with or without chicken. It is full of healthy ingredients and packed with flavor. This is a fun salad to bring to a party because it is easy to make and can be done ahead of time, stored in an air-tight container and brought out right before serving.
For the salad:
- 4 cups brown rice, cooked and cooled
- 1½ cups cooked shredded chicken (optional)
- 1½ cups shredded carrot
- 3 baby bok choy, rinsed, trimmed, and thinly sliced
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh cilantro
- 4 scallions, chopped
- 1 tbsp. sesame seeds
Orange Sesame Dressing
- 3 cloves garlic, minced or pressed
- 1 tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
- 2 tbsp. rice vinegar
- 1½ tbsp. soy sauce
- 1½ tbsp. sesame oil
- 1 tbsp. honey
- Salt and pepper, to taste
- ¼ cup canola oil
To make the salad:
- Combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.
To make the Orange Sesame dressing:
- Combine all ingredients in a bowl or liquid measuring cup. Whisk vigorously until well combined. Taste and adjust seasonings as necessary.
- Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat. Taste and add more dressing as necessary.
- Store in an airtight container in the refrigerator.
This indulgent, creamy vanilla rice pudding is perfect for a holiday dessert , but easy enough to be served on a weeknight.
I like vanilla rice pudding served while it is still warm, but you may prefer to serve it after it has been refrigerated. Either way, you will enjoy this recipe.
- 2 cups water
- 1 cup arborio rice
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup sugar*
- 1 vanilla bean
- 1/2 teaspoon kosher salt
- 1 cinnamon stick
- 6 tablespoons sweetened condensed milk, divided
- 1/4 teaspoon ground cinnamon
- Pinch of fresh grated nutmeg
- In a large ovenproof saucepan, bring the water to a boil. Add the rice and simmer, covered, for about 10 to 12 minutes until the rice is almost cooked. In a bowl, whisk together the milk, heavy cream, sugar, and salt. Add this mixture to the hot rice. Carefully remove the beans from the vanilla stalk and stir into the mixture. Add one cinnamon stick and remaining vanilla stalk. Cover and place in a 375 degree oven. Cook for 40 minutes. (The mixture will bubble up as it cooks, so make sure the saucepan is large enough so it does not boil over).
- Remove from the oven and remove the cinnamon stick and vanilla stalk. Let the mixture stand to cool and thicken for a few minutes. Using an ice cream scoop, place two large scoops in 6 pudding bowls. Drizzle each bowl with 1 tablespoon of sweetened condensed milk and dust with cinnamon and nutmeg. Serve warm or refrigerate until cooled.
- 1 1/2 cups white rice
- 3 cups chicken stock or water
- 4 cloves minced garlic
- 1 1/2 cups diced white onion
- 1 cup diced green bell pepper
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 3/4 pound pork sausage meat
- 1 bunch green onions, chopped
- Cook rice in pot with chicken stock or water according to package directions.
- Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage in saute pan and add to rice.
- Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
- Garnish with chopped green onions.