Brown Rice Salad
Ingredients
- 3 cup steamed brown rice
- 1 bunch asparagus, chopped in 1” lengths, lightly steamed and chilled
- 3 stalks celery, chopped
- 1 large sweet red pepper, chopped
- 2 roma tomatoes, chopped large
- 1 bunch green onions, chopped
- 2 carrots, chopped
- 3 TBSP. sesame seeds, dry roasted
- 3/4 cup cashew pieces, preferably dry-roasted
- 4-inch piece fresh ginger
- 3 TBSP. Basalmic vinegar
- 3 TBSP. Light olive oil
- 1 teaspoon Garlic powder
- salt to taste
Instructions
Combine 1-1/2 cups raw brown rice with 3-1/4 cups water and steam for 25-30 minutes. When all water has cooked away, fluff the rice with a fork and allow it to cool to lukewarm. While rice is cooking prepare asparagus tender-crisp and allow to cool. Chop remaining vegetables. When rice is lukewarm, stir all vegetables in with the rice. Peel and chop the fresh ginger into approx. 1/2-inch cubes. Put two or three pieces of ginger in a garlic press and press out the fresh ginger juice into the salad mixture, stirring it through to distribute it evenly as you go along. Put the sesame seeds in a cast iron skillet over high heat, shake and stir just until the seeds barely begin to turn brown, then remove from heat. Stir sesame seeds and cashews into salad mixture. Whisk together dressing ingredients. Toss together with salad, adding more salt if needed. More vinegar and/or oil may be added, but be careful not to overdress the salad as you want the texture to be light and crunchy. Chill salad thoroughly (at least 1 hour) before serving. This salad is delicious 2-3 days after preparation.