Bamboo-Ginger Rice Salad

Monday, June 13, 2011
By Sara Moore
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It’s starting to warm up and there’s no better way to enjoy the beautiful weather than entertaining outdoors. Whether you’re having a picnic at the beach or at the park or in your own backyard, enjoy something satisfying and healthy. Anna Zoitas, creator of Three Olives Olive Oil, shares her recipe for a delicious salad that will have everyone talking about.

Try this beautiful green-hued rice salad with soy-glazed salmon or tofu, teriyaki chicken or steak. “The seasoned rice vinegar, pickled ginger, and texture of our Bamboo Rice make me think of sushi rice when I eat this,” Zoitas says.

Bamboo-Ginger Rice Salad
(Makes 6 servings or about 7 cups)

1 1/3 cups TAK Bamboo Rice (about ½ package)
2 2/3 cups water
TAK Pacific Ocean Sea Salt & freshly-ground pepper
3 tablespoons seasoned rice vinegar
2 tablespoons TAK Three Olives™ Extra Virgin Olive Oil
1 cup frozen shelled edamame soybeans or peas, cooked according to package directions
1 carrot, shredded
4 radishes, cut in half and thinly-sliced, optional
¼ cup pickled ginger, drained and coarsely-chopped
¼ cup sliced scallions or chives

1. In a saucepan, heat bamboo rice, water and 1 teaspoon salt to boiling. Cover and simmer 20 minutes. Let stand 5 minutes.
2. Gently spread rice on large rimmed baking sheet. Sprinkle with seasoned rice vinegar and olive oil; toss gently to coat. Cool to room temperature.
3. In a large bowl, gently toss rice with edamame, carrot, radishes, pickled ginger, scallions and salt & pepper, to taste.

Visit The Artisanal Kitchen for more information on Three Olives Extra Virgin Olive Oils.


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