• 2 cups dried brown rice
• 3 cups water
• 3 scallions/green onions, sliced
• 1-2 stalks celery, thinly sliced
• ½ pound purple cabbage, thinly sliced or grated
• ½ cup toasted almonds
• 2 tablespoons sesame seeds, toasted
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 can sliced water chestnuts, sliced if desired, discard juice
• 1 cup broccolini, diced
• 1 bunch cilantro, finely chopped or minced

Dressing*:

• 1/4 cup avocado oil
• 1 1/2 tablespoons sesame oil
• 1 clove garlic, crushed & minced
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 2 tablespoon rice wine vinegar
• 1 can crushed pineapple, juice included

Cook rice until chewy and tender, using a pressure cooker, rice cooker, or on the stove. Meanwhile, prepare the ingredients. If needed, toast the almonds and sesame seeds by adding each to a dry skillet and stirring over medium heat until lightly toasted. In a small bowl, add all dressing ingredients and combine. Once the rice is ready, in a large bowl, add the cooked rice, all remaining ingredients, and the dressing. Stir until combined. Serve warm or chilled. Makes about 10 cups salad. * Note: If preparing ahead of time, keep sauce separate and combine before serving.