Lemon & Sesame Brown Rice Salad RecipeTagged in Vegetarian
Cook rice by the absorption method(twice as much water as rice) so it hasa slightly sticky consistency whencooked. It should then be cooled to roomtemperature.De-seed avocados and cut flesh intocubes. Mix avocado and drained cornkernels into rice.Shake all dressing ingredients (soysauce, sesame oil, lemon juice) togetherin a jar. Pour over rice and mixthoroughly- it should result in a creamymixture at the bottom as it mingles withthe avocado.It may not look like much dressing, butthe flavor is intense. Try it firstbefore increasing quantities.Top with a sprinkle of the Japanese riceseasoning.A yummy side salad or quick lunch, whichis also a good way to use up left over rice.Note: the Japanese rice seasoning I useis made of powdered dried vegetables,spices, crushed nori and black and whitesesame seeds. Should be found at anAsian supermarket or specialty store.
- 1-2 cups short grain brown rice 2 large ripe avocados 1 tin corn kernels (no added salt/vegan sugar) 1/4 cup soy sauce 1 tablespoon sesame oil juice of 1 lemon Japanese rice seasoning mix (I use Genki Vegetable Seasoning Mix)
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