Thai Rice Salad
1 cup of Black or Black Japonica rice 1 small red pepper, finely
1 small green pepper, finely chopped
½ cup green onion, finely chopped
1 or 2 cloves of fresh garlic, finely minced
½ cup toasted cashew pieces or dry roasted peanuts
4 tablespoons toasted sesame oil
3 tablespoons tamari or soy sauce
4 tablespoons brown rice syrup or agave syrup
1/8 to ¼ teaspoon of ground Thai or cayenne pepper, and red
pepper flakes if more heat is desired.
1. Cook rice in 2 cups water about 50 min. or until soft but chewy. I
a rice cooker. Drain well and let cool.
2. Stir chopped peppers, onion and garlic into rice. Add tamari,
oil, syrup, and hot pepper, adjusting for how hot or sweet you prefer.
3. Toss nuts before serving to keep them crunchy. Best if refrigerated
for 1 to 3 hours before
serving. Also good at room temperature.
Keeps for 3 to 4 days in
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