Gluten Free Rice Salad
- 1 cup Brown Basmati Rice
- ½ cup Black Rice
- 3 Eggs, Hard boiled
- 250 g Carrots, Peas and Corn, Frozen
- 2 tablespoons Tamari, Gluten free
- 2 teaspoons Sesame Oil
- A few sprigs Parsley, To decorate
- A few strips Sushi Ginger, To decorate
- Cook the rice. The amount of water to use is discussed below under 'Hints and Comments.'
- Tip the cooked rice into a large bowl, add the frozen vegetables, chopped eggs, Sesame Oil and Tamari and mix together gently. The heat from the rice will thaw the vegetables and also help to cool the rice.
- Tip into serving bowl and refrigerate until cold.
- Decorate with Sushi Ginger and small sprigs of parsley.
Hints and Comments
Just a few hints and comments:
- The Eggs: I often have some hardboiled eggs, still in their shells, in the refrigerator for snacks and that makes this salad easy. To prepare them from scratch I usually put them in a pot, cover with cold or tepid water, bring fairly slowly to the boil so they don't burst their shells, and boil gently for 5-6 minutes. I don't like them when they're boiled until the yolk turns grey. Drain off hot water, shake pot to crack shells a little, cover with cold water and leave to cool. That way it's easy to remove the shells. For this recipe I then cut the eggs into chunks.
- Why Wash the Rice: Most recipes give instructions to wash the rice first in cold water. That used to be necessary - and we needed to sort the grains and remove small pebbles, but it's hardly needed now as it is so clean. Some people think washing helps to remove the starch on the outside of the grain. Perhaps. It's your choice.
- How Much Water? Many people have a rice cooker these days and you will know just how much water to add. If you don't, it's quite easy. Put the amount of rice in a pot that is big enough to allow expansion of the rice. Pour in some water. Level off the rice grains and with a finger test the depth of the rice. The depth of the water should be the same height again.
- How Long to Cook? My rice cooker was quite inexpensive, but very efficient. However, there is only one length of cooking time and that is for white rice. Brown rice takes almost twice as long. I find it works quite well if I leave it on the 'keep warm' switch for around twenty minutes after the 'cook' time switches off. Try a few grains. Leave it longer if you want it really soft.
- Black Rice: This has come into shops and supermarkets comparatively recently. It is very special. It used to be thought to have magical properties. It was rare and only to be enjoyed by the Emperor and nobles. In fact, if the ordinary people were found with any to eat they could be severely punished or even killed. But they were allowed to grow it for the upper classes to eat!
Quick and Simple
This recipe is a favourite of mine.
- It does not take long to make and is not too complicated. When I need a salad to take to a luncheon, a meeting where a meal is involved, or even a barbecue, it's very useful. It's gluten free, healthy, and suitable for most people - and I'm sure there will be something at the event that is nutritious and that I can eat, too.
- The ingredients are easily obtained, in fact, most of them are probably in many people's pantries or larders and freezers already. These days, frozen vegetables are processed when they are really fresh, so the nutrition is retained - and why go to all the trouble of needing to go to the greengrocer (where their vegetables may have been languishing for several days) and chopping them up to (sometimes) the detriment of my fingers?
- It has an Asian flavour and the sushi ginger gives it a gentle tang that is popular right around the world.
- Best of all, it can be a salad side-dish that can be a snack for many people, or it can be a tasty meal for a family of four.
© 2015 Bronwen Scott-Branagan