Red rice salad with cucumbers, cilantro and mint

By KeyIngredient

Ingredients

• Salad:
• 1 cup raw red rice
• 1 cup diced cucumbers
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• Dressing:
• 3 large shallots, sliced finely
• 3 garlic cloves, minced
• 4 tablespoons olive oil
• 2 teaspoons honey
• 2 tablespoons soy sauce
• 1 teaspoons sesame oil
• 1/4 teaspoon salt
• 1 tablespoon rice vinegar
• juice from half a lemon, plus additional lemon wedges for serving
• cracked black pepper, to taste

Details

Servings 2
Adapted from dkscooks.wordpress.com

Preparation

Step 1

Cook the red rice according to package instructions. Refrigerate for 30 minutes.

In a sauce pan over medium-low heat, add 2 tablespoons of oil, and cook the shallots and garlic until it turns golden and becomes fragrant. Remove from heat and add the remaining olive oil, honey, soy sauce, sesame oil, salt, vinegar, lemon juice and cracked black pepper. Whisk to combine.

In a large bowl, toss together the rice, cucumbers, chopped herbs and dressing. Serve immediately with lemon wedges on the side. Or refrigerate, and toss before serving.