I know – you’re looking at the title of this post going “Seriously. A salad. With rice.” and thinking I must just be really busy and in need of post material. But hear me out….
This is rice salad. Well, I suppose salad isn’t the best word for it – it’s more like cold stir fry. But without the “fry” part, so more like cold stir no-fry rice salad. That’s a mouthful, but we’ll work with it. Anyways, back to the salad.
It is full with lovely veggies, healthy brown rice, and filling lentils. It’s really all about the dressing though. It’s creamy and spicy and just a touch sweet. It’s perfect for hot summer days when even the thought of coming near a stove is enough to induce heat stroke and sending you running in search of the first margarita you can find. It also makes amazing leftovers. I suggest making a double batch and having some leftover for lunch throughout the week.
Plus you can use your farmer’s market finds that have been taking up space in your crisper drawer – like kohlrabi.
Yes, it kind of looks like the vegetable that aliens would eat. The taste of kohlrabi is a mix between mild cabbage and turnip. It’s surprisingly tasty and refreshing. I encourage you to try it out.
This salad is also great “pre-emptive” food. What do I mean by that? I mean it’s a healthy dish, that keeps you full, and that you can feel good about eating before you stuff your face this weekend at a food festival. Or at least it makes me feel a bit better.
Stir “No-Fry” Rice Salad
Yields: approx. 3 medium servings or enough for a very hungry yoga fanatic and culinary student
1 cup cold brown rice
1 cup cold lentils
* You can make these beforehand or sub any grain + protein source that you have on hand!
1/2 cup carrots, julienned (or cut into matchsticks)
1/2 cup kohlrabi, julienned (or cut into matchsticks)
1 large handful of sugar snap peas
1 cup broccoli florets, lightly steamed (pop them in a bowl, in the microwave, with 2 Tbsp of water and heat for 2 minutes until tender)
1/2 onion, small diced (this will be cooked)
2 cloves garlic, minced (this will be cooked)
1 Tbsp coconut oil or other light tasting oil
1. Heat a pan over medium heat with coconut oil (or other oil). Add onion and saute about 3 minutes until they are translucent. Add in your mince garlic and saute another 2 minutes until you start to smell them. Turn off heat and set aside.
2. While your onion mix is cooling, prep all your veggies.
3. Once your veggies have been prepped (including steaming the broccoli), get your dressing ready. *Recipe below
4. Add veggies, rice, and lentils to a large bowl. Pour over dressing. Mix until evenly coated.
5. Refrigerate for 30 minutes so the flavors really have time to come together.
2 Tbsp tahini
1 Tbsp rice vinegar
2 Tbsp tamari (gluten-free soy sauce)
1/2 Tbsp sriracha or other chili paste (reduce or increase this to your liking, this makes it pretty spicy)
1/4 tsp ground ginger
1/4 tsp ground cumin
1/2 tsp honey (or agave nectar)
1. Whisk all of the ingredients together until comibined.