Asian Rice Salad
Print recipe| Serves | 6 - 8 |
Ingredients
- 1 1/2 Cups rice (white or brown)
- 1 Pint box green beans or sugar snap peas or asparagus
- 1 red or yellow or orange sweet pepper (diced)
- finely chopped chives
- 1/4 - 1/2 cup toasted unsalted sunflower seeds (or pepitos or pine nuts)
- 2 Tbsp toasted sesame seeds
Optional
- 1 Tbsp freshly chopped parsley (or 1 tsp dried parsley)
Orange Soy Dressing
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 3 Tbsp low sodium soya sauce
- 1/2 cup olive oil
- 1/4 Tsp cayenne pepper
- 1/4 Tsp salt
- freshly ground pepper
- 1 Tbsp freshly grated orange peel (or 1 tsp dried orange rind (see recipe))
Directions
| Bring a pot of salted water to boil. Boil the rice for 10 minutes (15 minutes for brown rice), stirring well. Drain rice into a strainer (stainless steel is best). Place rice over pot of boiling water (make sure strainer is not in the water). Cover and steam for at least 20 minutes Fluff the rice. | |
|
Blanch the green beans, snap peas or asparagus (cut on the diagonal into ½ - 1 inch pieces.(about 2 minutes in boiling water).  | |
|
Whisk all the ingredients of the Orange-Soy Dressing together. While the rice is still warm, toss with a 1/4 cup of the dressing. Add the vegetables, sunflower seeds, sesame seeds, parsley and stir until well mixed.  | |
| Chill covered in the fridge. Add more dressing when you remove it from the fridge (rice salad absorbs dressing as it sits in the refrigerator). Season with freshly ground pepper. | |
| There is enough dressing, that some should be left over. Retain this to use to moisten the leftover salad | |