Chinatown Jasmine Rice Salad

• 1 cup Mahatma(R) or Carolina(R) Jasmine Rice
• 1 1/2 cups chicken broth
• 1 tablespoon ginger, grated
• 1 cup edamame
• 1 can (8 oz.) sliced water chestnuts, drained and chopped
• 1 cup carrots, shredded
• 1 cup red bell pepper, sliced thin
• 1/3 cup teriyaki-style marinade sauce
• 1/3 cup seasoned rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1/2 cup sliced almonds, toasted
• 1/4 cup green onions, sliced (optional)

1. Prepare rice according to package directions using chicken broth for water and adding ginger. Cool.
2. In a large bowl, combine cooked and cooled rice, edamame, water chestnuts, carrots and bell peppers.
3. Whisk together teriyaki sauce, rice wine vinegar and sesame oil. Toss dressing with rice mixture.
4. Garnish with almonds and green onions, if desired.

jasmine rice, chicken broth, ginger, edamame, water chestnuts, carrots, red bell pepper, teriyakistyle marinade sauce, rice wine vinegar, sesame oil, almonds, green onions

Taken from www.myrecipes.com/recipe/chinatown-jasmine-rice-salad (may not work)