Red Rice Salad with Peaches and Cucumber

By wardcarrie5

Sweet peaches or nectarines, lemon and kiss of ginger and chile sparkle against red rice in this salad. Can't find red rice, brown rice will do but adjust cooking time

Ingredients

• 4 cups English cucumber 1 1/4 lbs.
• 1 1/4 tsp. salt, divided
• 1 1/2 cups water
• 1 cup red rice, rinsed
• 1/3 cup fresh lemon juic3
• 3 TBS extra-virgin olive oil
• 1 TBS grated fresh ginger
• 3 cups diced ripe but firm peaches or nectarines (1 lb)
• 1/4 cup sunflower seeds, toasted
• 1/4 cup chopped fresh mint
• 1 tsp minced seeded fresh Serrano chile
• 4 cups arugula, coarsely chopped

Preparation

Step 1

1. Toss cucumber in bowl with 3/4 tsp. salt; let stand at room temp. for 1 hour. Rinse, then drain in a sieve, pressing to extract excess water.
2. Combine water, rice, and 1/4 tsp. salt in large saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender (20 mins.) Let stand, covered, for 5 mins. If there is any water remaining, drain the rice in fine colander. Fluff with fork and spread out on backing sheet to cook.
3. Whisk lemon juice, oil, ginger, and the remaining salt in large bowl until well combined. Add the cucumber, the rice, peaches, sunflower seeds, mint and chile and mix well. Refrigerate for about 30 mins. to let flavors blend.
4. just before serving add arugula and toss again

Serving 1 1/4 cup: 204 calories, 9 fat, 30 carb., 4 fiber, 4 protein