Sunday, August 2, 2009

Tim's Triathlon Rice Salad with Lime Dressing

Serves 4-6

Cook 1 and 1/2 cups of brown rice or a mix of wild and brown rice in salted water, about 45 minutes. Drain, rise with cold water, and shake off excess moisture.

Whisk together for the dressing:
3 T. olive oil
3 T. rice vinegar
3 T. fresh lime juice
2 teaspoon Asian sesame oil
1 teaspoon garlic minced
1/2 tsp. salt
1/4 tsp. pepper

Blanch for a few minutes in boiling water, cool under running water, then drain:
1 cup green beans cut into one inch pieces
1 cup thinly sliced carrots
1 cup frozen corn

3 T. cilantro
3 green onions (white and green parts)

Stir all ingredients together, and just before serving add 1 cup unsalted dry peanuts

Serve warm or at room temperature

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