Take Heart!
From Christian Vegetarian Association (CVA)

Broccoli Rice Salad with Sesame-Ginger Dressing
Fat-Free Vegan Kitchen

Serves 6-8 as a side dish


1 cup uncooked rice

1 pound broccoli florets

1/2 cup chopped red bell pepper

1/4 cup sliced or slivered almonds

1/3 cup seasoned rice vinegar

2 tbsp. soy sauce

1 tbsp. sesame oil

2 tbsp. water

2 tsp. ginger, minced

1 clove garlic, minced

1/8 tsp. red pepper flakes


  • Cook the rice in whatever way you choose. I cooked it in the rice cooker with a few drops of sesame oil. Since I used half glutinous black rice, mine turned out very sticky, so I rinsed it in a colander. If you use just brown or white rice, you shouldn't have to rinse it. Just set it aside to cool.
  • Steam the broccoli until just tender, about 5 minutes.
  • Add it and the chopped red pepper and almonds to the cooled rice.
  • Combine the remaining ingredients in a measuring cup or small mixing bowl.
  • Pour over the rice mixture and toss to combine.
  • Refrigerate until completely chilled