I tried this from this month's Chatelains magazine and ohhhhh, is it ever amazingly yummy. Very subtly flavoured and very addictive.
3 cups water
1 1/2 cups white rice
1 tsp salt
1 tbsp lime juice
3 garlic cloves
2 tsp finely grated fresh ginger
1/4 cup soy sauce
2 tbsp vegetable oil
1 tbsp liquid honey
1 1/2 tsp dark sesame oil
2 green onions
1 celery stalk
1 cup frozen peas
Pour water into large saucepan and set over high heat. Stir in rice and 1/2 tsp salt. Bring to a boil, then tightly cover and reduce heat to low. Simmer, covered, without stirring until rice is tender and all liquid is absorbed, from 18 to 20 min. Remove from heat and let stand covered, 5 min.
Meanwhile, squeeze 1 tbsp lime juice into a large bowl. Mince garlic and grate ginger. Add garlic, ginger, soy, veggie oil, honey, sesame oil and remaining 1/2 tsp salt to juice in bowl. Stir until evenly mixed. Thinly slice green onions diagonally. Finely chop celery. Place both in bowl with dressing. Add peas.
When rice has rested 5 min, stir into dressing until evenly mixed. Add more juice, if needed. Delicious warm, at room temperature or chilled. Salad will keep well, covered and refrigerated, up to 3 days.
Nutrients per 1/2 cup: 2/8g protein, 3.1 g fat, 22.6 g carbohydrates, 0.5 mg iron, 15 mg calcium, 552 mg sodium, 1g fibre, 130 calories.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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Asian Rice Salad
