Rice Salad with Ginger
6 oz. Brown Rice
2 Tblsp. Sesame Oil
4 Tblsp. Olive Oil
1 Tblsp. Tamari
Juice of 1/2 Orange
3 Spring Onions
1 Red Pepper
1 inch Root Ginger
1 Tblsp. Sesame Seeds
3 Tblsp. Coriander
1 Tblsp. Mint
Cook the rice in twice its volume of boiling water for about 40 minutes or until the water is absorbed. Rinse the rice in a sieve under running cold water and drain thoroughly.
Place the rice in a large bowl and add the oils, tamari and orange juice, toss well and leave to cool.
Dice the tomatoes, discard the seeds.
Chop the spring onions finely.
Deseed the pepper and cucumber and slice finely.
Peel and finely chop the ginger.
Add all the above to the rice and mix well.
Dry fry the sesame seeds, stirring until golden and add to the salad with the pepper,
coriander and mint.
Toss well before serving.
This salad is best made the day before, refrigerated and brought to room temperature before serving. Moisten with a little more oil if necessary.