Summer is the season of salads. A splash of lime juice, soy and coriander add a burst of fresh flavours to that mainstay rice salad. I like using a Low GI rice and adding lots of fresh vegetables - you can add your favourite veggies and change the dressing for variety. Easy, make-ahead and assemble before serving! Enjoy!
|Summer Rice Salad by Feed Your Inner Cook|
approx 20 minutes to prepare, cook rice and refrigerate
minimum 1 hour for rice to cook (preferably use the next day)
approx 15 minutes to chop and cook vegetables
approx 5 minutes to mix dressing and assemble.
1 - 2 cups rice - cooked per packet directions. (I use 2 cups)
I wash it well first and use the absorption method to cook. Then scatter over teatowel lined baking trays and refrigerate for approx 15 minutes to cool and dry a little. Then store in an airtight container. Use as much rice as you need for your salad. I use most of it and freeze any remaining rice in freezerproof container and freeze for later.
A splash rice bran oil
this is a rough guide - vary to your preference, add more or different veggies
1 red onion finely diced
1/2 red capsicum - diced
1 zucchini - diced
1 cup peas and corn - slightly defrosted
1/2 red chilli finely sliced OR good shake of dried chilli flakes
2 stalks celery - finely sliced - also the soft leaves if possible
2 shallots - shredded excluding the roots and the tough upper green edges
1/2 bunch coriander - roughly chopped
1/2 bag of Bean Sprouts - I like to chop these in half
handful snow peas - destringed and sliced
1 tablespoon Fish Sauce
2 tablespoons Lime Juice (you might need more depending on strength of flavour)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
shake dried chilli flakes
2 teaspoons brown sugar
optional (depending on flavour)
1 - 2 tablespoons Ponzu dressing
shake white pepper
a little finely chopped lemongrass
Cook then cool your rice as detailed above.
Prepare the dressing - use either a deep jug or bottle with a tight lid.
Taste. Adjust as needed to your preference.
Heat a little rice bran oil in a wide frypan.
Add the onion and soften.
Add the garlic, capsicum, zucchini, peas, corn and chilli flakes cooking until begins to soften slightly
Add celery and stir through.
Remove from heat and cool slightly.
Stir through the shallots, coriander, bean sprouts and snow peas until combined.
Gently toss the slightly cooled vegetables through the rice.
Add the dressing - a little at a time
- you probably WON'T use all the dressing (refrigerate any remaining dressing and use later in the week)
Serve OR if preparing ahead you could add the dressing just before serving. It tastes great either way and the rice holds the flavours really well.