Recipe: Cashew Rice Salad with Sesame Dressing

CASHEW RICE SALAD

1 1/2 cups uncooked basmati rice
3 cups plus 2 tablespoons water, divided use
1 tablespoon canola oil
2 tablespoons (heaping) peeled and minced fresh ginger
1/2 cup finely-chopped carrot (1 medium carrot)
2 cups diagonally sliced green beans (1/2 lb)
1 large red bell pepper, seeded, and cut into thin, 1 1/2-inch-long pieces (1 cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely-chopped roasted cashews
FOR THE DRESSING:
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt

Bring the rice and 3 cups of water to a boil in a saucepan. Reduce the heat and simmer, partially covered, until the water is absorbed and the rice is tender, 35 to 40 minutes. Transfer the rice to a medium-size bowl.

Heat the canola oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute or two. After 2 to 3 minutes more, stir in the red pepper, and continue to cook until beans are just tender, 2 to 3 minutes.

Stir the sauteed vegetables into the rice, along with the scallions, cilantro, and half the cashews.

Whisk the tamari with sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with remaining cashews, and serve at room temperature.

Servings: 6
Adapted from source: Beyond The Moon Cookbook by Ginny Callan