Summer Rice Salad
An exotic culinary trip for balmy summer nights. If you want to try some other exotic veggies such as daikon radish, burdock root, bamboo shoots, or other surprises, this salad allows for experimentation. Choose all organic veggies for best results.
| Salad Ingredients | |
| 4 C | basmati rice, cooked and cooled |
| 1 C | snap peas, lightly steamed and cooled |
| 3 | carrots, peeled and shredded |
| 4 | shitake mushrooms, sliced |
| 10 | fresh water chestnuts, peeled and sliced |
| 1 | red pepper, thinly sliced |
| 1 bunch | cilantro, chopped |
| ½ C | slivered almonds |
| 4 | scallions, sliced |
| 1 | sweet tangerine, peeled and sectioned |
| Dressing Ingredients | |
| ½ C | organic toasted sesame oil |
| 2 T | organic brown rice vinegar |
| 1 tsp | fresh ginger, ground |
| 1 clove | garlic, pressed |
| 1 tsp | wheat-free tamari or soy sauce |
| Optional | |
| A splash of hot chili oil | |
| Directions Steam the peas, and prepare the raw veggies. In a jar, mix the dressing ingredients and shake well. The ginger may be mashed in a garlic press or a special ginger grater. To assemble the salad, toss the rice, veggies, and dressing together in a large bowl. Serve on a bed of greens surrounded by tangerine segments. Garnish with edible flowers such as nasturtium or borage. |
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