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CHARLESTON RICE SALAD

c. Jane Stanchich

Ingredients:

  • 2 cups organic long grain brown rice or Basmati Brown Rice
  • 3  cups water
  • 1 tsp. sea salt
  • 1 TBS. umeboshi vinegar
  • 1 TBS. brown rice vinegar
  • 1 TBS. brown rice syrup
  • Dash olive oil
  • 1 medium red onion, minced
  • 2 cups corn kernels
  • 2 cups green peas or green beans, sliced into small diagonals
  • 2 cups minced carrots
  • 1/2 cup toasted sunflower seeds
  • 1/4 cup sliced pitted black olives
  • 1 TBS. minced parsley or scallions for garnish
  • 6 leaves kale, blanched

Cooking Instructions:
Sort through and rinse rice, add to water, and bring to boil; add sea salt. Cover, reduce heat and simmer on low for 45 minutes or until water is absorbed.

While rice is cooking, mix vinegars, rice syrup, and oil; add onions and marinate in the dressing.

Bring three inches of water to boil in a saucepan. Blanch corn kernels quickly, then peas or beans, and carrots. Splash vegetables with cool water to stop cooking. Drain in strainer.

After 45 minutes: Open the lid of rice pot and fluff rice with a fork. Place rice in a large bowl to cool. Fluff again. Stir in marinated onions and dressing; add blanched vegetables and sunflower seeds. It is best to let set for one hour to marinate flavors.

Place kale leaves around a serving bowl. (You may substitute raw lettuce leaves.) Spoon in rice salad. Sprinkle with black olives and parsley or scallions.

Note: Be creative! You may add blanched broccoli flowerettes, radish, sesame seeds, or pine nuts.

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