Teriyaki Brown Rice Salad
A healthy, hearty grain salad packed with crunchy, fresh vegetables, avocado, and a sweet and salty teriyaki dressing. It makes a perfect, satisfying lunch.
Servings: 6
Ingredients
- 1 1/2 cups short grain brown rice
- 3 1⁄2 tablespoons soy sauce or use gluten free Tamari
- 3 1⁄2 tablespoons mirin
- 3 1⁄2 tablespoons sake or shaoxing wine
- 1 tablespoons sugar
- 1 cup cilantro or parsley if you like, leaves and tender stems, plus more for garnish
- 1/2 cup unsalted roasted peanuts roughly chopped
- 1/4 cup pickled shallots diced (optional)
- 4 scallions thinly sliced
- 4 radishes thinly sliced
- 1/2 English cucumber seeded and diced
- 2 avocados peeled, pitted, and thinly sliced
- Zest and juice of 1 lime
Instructions
- Rinse rice in a strainer under cold running water for 30 seconds. Bring a large pot of water to a boil in a large pot over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Drain the rice in a colander; rinse it with cold water and let cool to room temperature.
- Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium-high; cook until sugar has dissolved and sauce has thickened slightly, 5-7 minutes. Let cool for a few minutes.
- Combine rice, teriyaki sauce, cilantro, peanuts, shallots, scallions, cucumber, and zest and juice in a bowl; Gently stir in avocado. Transfer to a serving platter and garnish with extra cilantro.
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