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Thursday, April 12, 2012 04:09 pm

Pacific Rim rice salad

We’ll be serving this rice salad primarily because it’s so delicious, but it’s also a nod to Ashley’s university experience in New Zealand: the recipe comes from a friend in Auckland.

•    2 c. brown sushi rice
•    1/2 c. soy sauce, preferably Kikoman
•    1/4 c. peanut or other vegetable oil
•    juice of 1 lemon
•    1 tsp. grated lemon rind
•    1 tsp. grated ginger or ginger juice
•    2 tsp. minced garlic, or to taste
•    1 bunch scallions, thinly sliced
•    1 red and/or 1 yellow pepper, thinly sliced
•    1 c. unsalted roasted peanuts
•    1/2 c. roasted sunflower seeds

Cook rice according to package directions. When done, but still hot, stir in the soy sauce. In a small bowl, whisk together the peanut oil, lemon juice, lemon rind, ginger and stir into the cooled rice. Reserve some of the scallions and peppers for garnish and stir the rest into the rice. Reserve some of the peanuts and sunflower seeds and mix in the rest JUST before serving. Garnish with the reserved scallions, peppers, peanuts, and sunflower seeds. Serves 4-6. 
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