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Summer Rice Salad

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An exotic culinary trip for balmy summer nights. If you want to try some other exotic veggies such as daikon radish, burdock root, bamboo shoots, or other surprises, this salad allows for experimentation. Choose all organic veggies for best results.

Salad Ingredients
4 Cbasmati rice, cooked and cooled
1 Csnap peas, lightly steamed and cooled
3carrots, peeled and shredded
4shitake mushrooms, sliced
10fresh water chestnuts, peeled and sliced
1red pepper, thinly sliced
1 bunchcilantro, chopped
½ Cslivered almonds
4scallions, sliced
1sweet tangerine, peeled and sectioned
Dressing Ingredients
½ Corganic toasted sesame oil
2 Torganic brown rice vinegar
1 tspfresh ginger, ground
1 clovegarlic, pressed
1 tspwheat-free tamari or soy sauce
Optional
A splash of hot chili oil
Directions
Steam the peas, and prepare the raw veggies. In a jar, mix the dressing ingredients and shake well. The ginger may be mashed in a garlic press or a special ginger grater. To assemble the salad, toss the rice, veggies, and dressing together in a large bowl. Serve on a bed of greens surrounded by tangerine segments. Garnish with edible flowers such as nasturtium or borage.

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