What comes to mind when you here the word salad? I typically envision something leafy and green, which is interesting considering that neither of the other salads I’ve posted on this blog fit that profile. I’m starting to think of salads more like casseroles (AKA hot dish here in Minnesota) – it’s a name that you can give a dish that combines a whole bunch of ingredients and falls somewhere between a side dish and a meal. Casseroles are served hot, whereas salads are typically served chilled.
Rice Salad with Vegetables and Raisins
- 1 tbsp olive oil
- 2 tsp mustard seeds
- 1 1/2 tsp ground cumin
- 2-4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 2 1/2 cups water
- 1 cinnamon stick
- 1 cup long-grain brown rice
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1/4 cup peanut oil
- 1/2 cup carrot, chopped
- 1/2 cup raisins
- 4 green onions, chopped
- 1/2 cup peas
- 1 to 2 tbsp sweetener of your choice (optional)
- 1 to 2 tbsp lemon juice (optional)
- In a large pot, heat the olive oil over medium heat. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until the mustard seeds start to pop.
- Add the water and cinnamon stick. Cover and bring to a boil.
- Add the rice. Reduce heat to low and simmer, covered, for about 35 minutes, or until rice is done. Add more water as needed to finish cooking the rice.
- When rice has finished cooking, remove form heat and let stand for 10 minutes. Remove the cinnamon stick.
- In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and peanut oil. Pour mixture over the rice. Add the carrots, raisins, onions, and peas and stir well. I thought this tasted far too much like peanut/sesame oil, so I added a bit of sugar and lemon juice to balance out the flavors.
You can serve this chilled or warm, as a salad, side dish, or even as a complete meal by simply adding your favorite protein.
Source: Adapted from How it All Vegan!