Asian Style Rice Salad
4-6 servings
1 cup uncooked rice – Jasmine, long grain, or brown
1 cup frozen peas thawed, or 1 cup sliced snow peas
¼ cup minced red onion
1-2 Tablespoons seeded & minced hot pepper -Jalapeno, Serrano, or Thai chili pepper (optional)
1 teaspoon crushed red pepper (optional)
1 seeded & minced red bell pepper
2 teaspoons granulated garlic or 1 Tablespoon fresh minced garlic
2 teaspoons fresh ginger minced or 1 teaspoon dried
1 eight ounce can of water chestnuts diced
1 bunch of scallions white part minced, and green part sliced thin (keep separate)
2 Tablespoons honey or Agave
2 Tablespoons rice vinegar
1 Tablespoon Sriracha (optional)
¼ cup toasted sesame oil
2 Tablespoons soy sauce or Tamari
½ teaspoon black pepper
1 Tablespoon of lime juice
3 Tablespoons fresh cilantro minced
Cook rice according to package directions and then spread onto a cookie sheet to cool to room temperature. While cooling, whisk crush red pepper, garlic, ginger, scallion whites, honey or Agave, rice vinegar, Sriracha, sesame oil, soy sauce, black pepper, and lime juice in a bowl big enough to hold the rice and all the other ingredients. Once cooled, add rice to the bowl and mix thoroughly. Mix in the remaining ingredients reserving 1 Tablespoon of cilantro and the scallions greens for later. Chill covered for 2-4 hours. Stir before serving and garnish with reserved cilantro and scallion.
*For a higher protein and lower carb option, substitute Quinoa for rice in this recipe.
