Japanese SUMMER RICE SALAD
For the rice
- 1 ½ cup long grain brown rice, brown basmati rice, Jasmati rice*
- 3 cups water
- pinch salt
- If you’re using brown rice, wash and soak rice overnight in water (enough to cover all the rice). Discard the soaking water before cooking.
- Add rice, water and salt to saucepan or rice cooker.
- Bring to boil, reduce to simmer, cover and cook on low for one hour. If using a rice cooker, prepare as you normally would. Don’t forget the salt!
Marilee’s note: Jasmati rice from Rice Select is available at many grocery stores, including HEB and Whole Foods. I trust this brand because they guarantee no mold. Jasmati rice is very light and nice for summer, so I recommend it for this dish.
Blend the following ingredients to make the rice salad dressing:
- ½ c. olive oil
- ½ c. minced onion
- 1 clove garlic
- ¼ c. lemon juice
- 1-3 t. umeboshi paste or sea salt to taste
- 1 T. mustard
Mix the cooked rice with the following:
- 4 scallions, sliced thin on the diagonal
- 1-2 c. cooked chickpeas (Eden canned chickpeas are a BPA-free option if you don’t want to cook from scratch)
- lettuce, torn into bite sized pieces
- 2 sheets Emerald Cove Sushi Nori (already toasted), torn or cut into small pieces
Combine the rice salad mixture with dressing. Allow to marinate for a bit, then taste and add more dressing if desired. Serve the Japanese Summer Rice Salad warm or chill in the fridge to serve later. I like to serve this salad with raw vegetable sticks.
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