Bamboo-Ginger Rice Salad

Monday, June 13, 2011
By Sara Moore

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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