Saturday, January 31, 2009

Exquisite Rice Salad (Carla)

1 tbsp olive oil
2 tsp mustard seeds
2 tsp cumin seeds (I just used cumin)
2-4 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp turmeric
1/8 tsp cayenne pepper
2.5 cups water
1 cinnamon stick
1 cup long-grain brown rice
3 tbsp rice vinegar
2 tbsp dark sesame oil
2 tbsp soy sauce
1/4 cup olive oil
1 medium carrot finely chopped
1/2 cup raisins
4 stalks green onion chopped
1/2 cup peas

In a large pot, heat the oil over medium heat. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until mustard seeds begin to pop (about 30 seconds), then add water and cinnamon. Cover and bring to a boil.
Add rice to the boiling pot and cover. Reduce heat to low and simmer about 35 - 40 minutes, until rice is done. Remove the pot from heat and let stand 10 minutes. Remove the cinnamon stick.
In a small bowl, whisk together the vinegar, sesame oil, Soy sauce and olive oil until combined. Pour onto the rice, add the carrots, raisins, peas, onions. Stir until well mixed. Transfer to bowl and chill before serving.

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