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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I needed a salad for a pot luck and my painting group likes to try new flavour combinations I thought that I’d experiment a bit and this is the end result. It tastes good, it’s good for you and it looks nice and colourful too. Ingredients:
salad |
2 cups brown rice (or mix of brown, black and red rice) |
1 cup frozen green peas-thawed or use edamame instead |
1 green pepper, chopped fine |
2 celery stalks, chopped fine |
2 or 3 green onions, sliced thin |
3 to 5 radishes, chopped fine |
1/4 cup raisins |
1/3 cup walnuts, chopped |
1/4 cup crystallized (candied) ginger, chopped |
dressing |
1/4 cup soy sauce |
6 tbsp. rice vinegar |
2 tbsp. toasted sesame oil (i used the hot chili oil but regular is fine too) |
1 tbsp. fresh ginger, grated |
1 tsp. brown sugar |
2 cloves garlic, finely minced |
Directions:
1. Cook rice in water or broth to cover. (I usually use a ratio of 1 part rice to 2 parts liquid) Bring it to a boil and then turn the heat down and simmer till the water is absorbed. Test for doneness but whole grain rice can take 30-40 minutes. Spread it out onto a sheet pan to cool a bit.
2. Combine with the rest of the ingredients and toss with the salad dressing to moisten.
3. This salad can be chilled or left at room temp since there is no egg, mayo or meat in it. It makes a great picnic dish.
4. Dressing
5. Combine all the dressing ingredients and shake or mix together. You will not need all of the dressing for the salad, however the leftovers will keep very well in the fridge and it makes a great dipping sauce for pot stickers or Chinese dumplings.
6. If you are in a hurry you can use a bottled salad dressing instead of making this one. Try the Kraft Asian Sesame or some other oriental style dressing.
7. I use a rice called “Ken’s Bowl High Fibre Blended Rice” It is a mixture of long grain brown rice along with black rice and red rice. When it cooks up it turns sort of rosy coloured. I buy it at a Chinese supermarket (there are several in the Toronto area) I think that brown rice alone would work just as well it just wouldn't have the same colour.
8. The last time that I made this salad I also added peeled chopped Mango to it (not too ripe) and it was really great!
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