• Rose

Spring Rice Salad

We are just starting to harvest veggies from the garden and are loving the taste of spring. I grabbed a handful of radish, a few sprigs of coriander, a bowl of spinach and some pea shoots. Simple yet so very tasty. You could make this with both hot or cold rice. Please adjust the herbs and spices to suit your tastes as the possibilities are endless.

1 c cooked rice (I like a rice quinoa mix)

150 g baby spinach

100 g pea shoots

1 bunch radish

2-3 carrots

handful coriander leaves

1 tsp turmeric

1tsp cumin

1 tsp chilli flakes (adjust to your taste)

2 Tbsp soy sauce

freshly ground pepper

2 Tbsp sesame seeds

2 Tbsp cashews

2 Tbsp pumpkin seeds

Start by cooking your rice. I cook 1 c rice to 2 cups water, and used half of the finished rice for this recipe. Saving the other half for another meal.

Toast the nuts and seeds and set aside.

Chop carrot and radish into small cubes. Use a medium size saucepan to sauté carrots, 5-7 minutes until tender. Add radish and continue to cook covered for 3-4 minutes. Season with turmeric, cumin, chili flakes, salt and pepper. Once veggies are cooked to your liking set aside to cool for a few minutes. In a large salad bowl add the spinach and pea shoots, rice and sautéed veggies. I seasoned with a crack of pepper and splash of soy sauce. Give it a good toss, if using hot rice the spinach and peas will soften gently. Top with toasted nuts, seeds & coriander.

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