Yummy Rice Bowls With Kimchi Vinaigrette

Serves 4.

This tasty and healthful rice bowl features kimchi in both its flavorful vinaigrette and as a topping. I cheated with pulled meat from a rotisserie chicken and jarred kimchi instead of the cookbook’s recipe for homemade.

For added flavor, drizzle the finished bowls with gochujang mayonnaise (1⁄2 cup mayo mixed with 1 tablespoon gochujang paste and 1 tablespoon lime juice).

For vinaigrette:

3 tablespoons kimchi juice

(from 24-ounce jar)

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon toasted sesame oil

1 tablespoon gochujang

(Korean chili paste)

1 teaspoon finely chopped

ginger root

1 teaspoon honey

1⁄4 cup vegetable oil

For bowls:

4 cups chopped romaine lettuce

In medium bowl, whisk together all vinaigrette ingredients except vegetable oil. Slowly beat in oil, then measure 1⁄3 cup of the vinaigrette in a measuring cup and set aside.

Add romaine to remaining vinaigrette in bowl, then toss to combine. Divide romaine among 4 bowls. Add reserved 1⁄3 cup vinaigrette and shredded chicken to same bowl; toss to coat.

Divide rice among the 4 bowls of romaine. Top with chicken mixture, carrots, red pepper, radishes and kimchi. If desired, drizzle with gochujang mayonnaise. Sprinkle with green onions, cilantro and avocado.

“Betty Crocker Cookbook: Everything You Need to Know to Cook Today” (Harvest; Oct. 25, 2022; $32.50)

2 cups shredded cooked

chicken

4 cups warm cooked shortgrain brown rice

1 cup shredded carrot 1 medium red pepper, cut

into thin strips

1⁄4 cup thinly sliced radish 1 cup thinly sliced kimchi,

drained and patted dry 2 green onions, cut diagonally into thin slices

1⁄4 cup chopped fresh cilantro

Cubed avocado, optional