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. Source: EatingWell Magazine, July/August 2013

Anna Thomas
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

204 calories; 8.6 g total fat; 1.2 g saturated fat; 225 mg sodium. 360 mg potassium; 29.5 g carbohydrates; 3.6 g fiber; 6 g sugar; 4 g protein; 567 IU vitamin a iu; 11 mg vitamin c; 34 mcg folate; 45 mg calcium; 2 mg iron; 62 mg magnesium;