I found a recipe for red rice salad this past spring and never got around to making it. I’m actually glad I waited until summer to make this so I could use fresh summer peaches. Sure you could use frozen, but it just won’t taste the same.
Red Rice Salad
1 Persian cucumber, washed, sliced in half circles
1 cup red rice, cooked to package directions
1/3 cup lemon juice
3 tbsp olive oil
1 tbsp fresh ginger, minced or grated
3 cups diced fresh peaches
¼ cup toasted sunflower seeds
¼ cup chopped fresh mint
Kosher salt to taste
- Cook rice to package directions, if there is any water left in the pan drain it out
- Place cooked rice on a baking sheet, spread it out, cool to room temperature
- Whisk lemon juice, olive oil, ginger and a bit of kosher salt in a large bowl
- Add cucumber, peaches, sunflower seeds and mint – mix gently to combine
Red Rice Salad
Ingredients
- 1 Persian cucumber washed, sliced in half circles
- 1 cup red rice cooked to package directions
- 1/3 cup lemon juice
- 3 tbsp olive oil
- 1 tbsp fresh ginger minced or grated
- 3 cups diced fresh peaches
- ¼ cup toasted sunflower seeds
- ¼ cup chopped fresh mint
- Kosher salt to taste
Instructions
- Cook rice to package directions, if there is any water left in the pan drain it out
- Place cooked rice on a baking sheet, spread it out, cool to room temperature
- Whisk lemon juice, olive oil, ginger and a bit of kosher salt in a large bowl
- Add cucumber, peaches, sunflower seeds and mint – mix gently to combine
Recipe noteS
- These peaches are amazing when paired with marinated, sautéed tofu recipe I’m posting on Friday. Be sure to check back to get that one.
- If making marinated tofu the same day, mix remaining marinade into salad, stir then pour out extra liquid before serving.
my cookbook launched on Amazon in the Kindle Store – You can purchase it through my shop. If you like what you’re reading, be sure to check out my sloCooking archive site.
