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Eat fresh with this simple delicious Asian market rice salad blend of garden salad greens, aromatic wild and whole grain brown rice seasoned with a splash of tamari, crisp julienne Asian veggies and toasted sesame ginger dressing served in large bowls.

Why try? This Asian market salad bowl, layered over whole grain and wild rice, offers a hearty wholesome change of pace to traditional salad and offers a great way to use the abundance of salad greens coming out of the garden this time of year.

Foodie Byte: Whole grain rice can be cooked ahead, held refrigerated and heated briefly in microwave for quick & easy salad assembly.

Tamari soy sauce has a well-balanced smooth rich flavor and is less salty than traditional soy sauce. This delicious Japanese condiment has 37% more protein than soy sauce and is available in a wheat-free variation.

If desired, garnish salad with toasted sesame seeds, crisp chow mein noodles or drained mandarin orange slices.

Ingredients

• 1 cup wild and whole grain brown rice, raw
• 2 cups chicken broth (or water)
• 1/2 teaspoon kosher salt
• 2 cups loosely packed fresh lettuce greens
• 2 teaspoons tamari soy sauce
• 1 cup fresh snow peas, blanched, diagonal-sliced
• 1 cup shredded carrots
• 1/2 cup diagonal-sliced green onions
• 2 tablespoons fresh jalapeno, chopped (optional)
• 1 teaspoon tamari
• 1 cup sesame ginger salad dressing, prepared

Preparation

1. Combine rice, chicken broth and salt in saucepan, bring to a boil, reduce heat to low and simmer covered for 60 minutes, or until rice is tender and all liquid is absorbed. Reserve.
2. To assemble rice salad bowls; arrange baby salad greens in bottom of large flat bowls. Top each evenly with a scoop of warm whole grain rice. Season rice lightly with tamari soy sauce and top with crisp vegetables.
3. Drizzle ¼ cup sesame ginger dressing over each salad. Serve.