Recipe: Fragrant Asian Rice Salad

FRAGRANT ASIAN RICE SALAD

3 cups (750 mL) water
1 1/2 cups (375 mL) long-grain white rice
1 tsp (5 mL) salt
1 lime
3 garlic cloves or 2 tsp (10 mL) bottled chopped garlic
2 tsp (10 mL) finely grated fresh ginger or bottled minced ginger
1/4 cup (50 mL) soy sauce
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) liquid honey
1 1/2 tsp (7 mL) dark sesame oil
2 green onions
1 celery stalk
1 cup (250 mL) frozen peas

Pour 3 cups (750 mL) water into a large saucepan set over high heat. Stir in rice and 1/2 tsp (2 mL) salt. Bring to a boil, then tightly cover and reduce heat to low. Simmer, covered and without stirring, until rice is tender and all liquid is absorbed, from 18 to 20 minutes. Remove from heat and let stand, covered, 5 minutes.

Meanwhile, squeeze 1 tbsp (15 mL) juice from lime into a large bowl. Mince garlic. Finely grate ginger. Add garlic, ginger, soy, vegetable oil, honey, sesame oil and remaining 1/2 tsp (2 mL) salt to juice in bowl. Stir until evenly mixed.

Thinly slice green onions diagonally. Finely chop celery. Place both in bowl with dressing. Then add peas.

When rice has rested 5 minutes, stir into dressing until evenly mixed. Add more juice, if needed.

Delicious warm, at room temperature or chilled. If you want to serve chilled, place warm rice mixture, uncovered, in refrigerator. As soon as it is cold, cover tightly. Salad will keep well, covered and refrigerated, up to 3 days.