Chinese Chicken Rice Salad

Ingredients

• 1 cup brown rice 
• 1 cup celery sliced
• 2 cups rotisserie chicken breast meat cooked chopped
• 1 teaspoon ginger root fresh minced
• 1 cup mushrooms fresh sliced
• 0.5 cup green onion diced
• 3 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 0.5 cup bell pepper diced red
• 6 servings salt and pepper black to taste
• 3 tablespoons soya sauce 
• 1 teaspoon teriyaki sauce 
• 2.5 cups water 
• 1 cup water chestnuts sliced

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
2. To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
3. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper.
4. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.