My mom saw this recipe in the latest Martha Stewart Living Magazine and thought it was “right up my alley” with the whole grains and greens.
I haven’t made many rice salads due to my assumption that the rice wouldn’t be very flavorful. This recipe’s method of stirring the rice vinegar into the warm rice so it absorbs the flavor really works! Forkful after forkful was delicious, even when the bite was only rice.
I had some leftover Costco roasted chicken strips that I wanted to use up, so I diced 9 ounces and skipped the step of cooking the chicken in the water/soy mixture. I heated the water/soy mixture in a pot, low-boiled it for a minute, then tossed in the cooked chicken so it would absorb the flavor. Worked great!
Brown Rice, Chicken and Bok Choy Salad Read the rest of this entry »
