TK's Forbidden Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 15-ounce packages Lotus Forbidden Rice3 bell peppers, 1 each red, orange, and yellow, diced1 cup carrots, diced1 jalapeņo pepper, minced1/4 cup Thai and purple basil, chopped1 cup roasted unsalted cashews (or rinsed salted ones)1/2 cup scallions, thinly sliced Dressing:1.5 cup rice vinegar3/4 cup tamari1/3 cup sesame oil1/3 cup mirin3 T agave nectar4 T Sriracha sauce, more or less to taste
Cook rice according to directions on package. Let cool till just warm.
While rice is cooking and cooling, prepare vegetables and dressing.
Whisk together all dressing ingredients, and pour over cooled rice. Mix well.
Add vegetables, basil, and cashews and stir together.
Serve slightly warm or at room temperature. If not serving same day, take out of the fridge and let it warm to room temp for a couple of hours.
Add, subtract, and change ingredients according to personal preferences.
Serve as a side dish or a great vegan entree.
Serving Size: Makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TASTYVEGAN.
While rice is cooking and cooling, prepare vegetables and dressing.
Whisk together all dressing ingredients, and pour over cooled rice. Mix well.
Add vegetables, basil, and cashews and stir together.
Serve slightly warm or at room temperature. If not serving same day, take out of the fridge and let it warm to room temp for a couple of hours.
Add, subtract, and change ingredients according to personal preferences.
Serve as a side dish or a great vegan entree.
Serving Size: Makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TASTYVEGAN.
Nutritional Info Amount Per Serving
- Calories: 465.1
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,602.3 mg
- Total Carbs: 80.0 g
- Dietary Fiber: 5.3 g
- Protein: 11.7 g
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