Sweet peaches or nectarines, lemon and a kiss of ginger and chile sparkle against chewy red rice in this rice salad recipe. Bhutanese red rice has a delicate flavor and cooks in 20 minutes. Look for it near other whole-grain rice in natural-foods stores. Can’t find Bhutanese rice? Use another red rice or brown rice and adjust the cooking time.
8 servings, about 1 1/4 cups each
Active Time: 45 minutes |
Total Time: 1 hour 40 minutes
4 cups diced English cucumbers (about 1 1/4 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups water
1 cup Bhutanese red rice, rinsed
1/3 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon grated fresh ginger
3 cups diced ripe but firm peaches or nectarines (about 1 pound)
1/4 cup sunflower seeds, toasted (see Tip)
1/4 cup chopped fresh mint
1 teaspoon minced seeded fresh serrano chile, or to taste
3 cups arugula, coarsely chopped
Toss cucumber in a bowl with 3/4 teaspoon salt; let stand at room temperature for 1 hour. Rinse, then drain in a sieve, pressing to extract excess water.
Meanwhile, combine water, rice and 1/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes. Let stand, covered, for 5 minutes. If there is any water remaining, drain the rice in a fine colander. Fluff with a fork and spread out on a baking sheet to cool.
Whisk lemon juice, oil, ginger and the remaining 1/4 teaspoon salt in a large bowl until well combined. Add the cucumber, the rice, peaches (or nectarines), sunflower seeds, mint and chile; mix well. Refrigerate for about 30 minutes to let the flavors develop.
Just before serving, add arugula and toss again.
Per serving :
9 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
30 g Carbohydrates;
4 g Protein;
4 g Fiber;
225 mg Sodium;
360 mg Potassium
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.
Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast seeds, chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.