Ingredients
|
1
|
cup
|
Mahatma® Jasmine Rice
|
|
1 1/2
|
cups
|
chicken broth
|
|
1
|
Tbsp
|
fresh ginger root, grated
|
|
1
|
cup
|
edamame
|
|
1
|
can
|
(8 oz.) sliced water chestnuts, drained and chopped
|
|
1
|
cup
|
carrot, grated
|
|
1
|
cup
|
red bell pepper, thinly sliced
|
|
1/3
|
cup
|
teriyaki style marinade sauce
|
|
1/3
|
cup
|
seasoned rice wine vinegar
|
|
2
|
tsps
|
toasted sesame oil
|
|
1/2
|
cup
|
toasted sliced almonds
|
|
1/4
|
cup
|
green onion, sliced (optional)
|
Cooking Directions
Prepare rice according to package directions using chicken broth for water and adding ginger. Cool.
In a large bowl, combine cooked and cooled rice, edamame, water chestnuts, carrots and bell peppers.
Whisk together teriyaki sauce, rice wine vinegar and sesame oil. Toss dressing with rice mixture.
Garnish with almonds and green onions, if desired.