Have some left over rice? We always make extra grains for the week, for fast weeknight prep. This past week, we went a little overboard on the the rice, and ended up not eating it all. We were having company, it was hot, and I didn’t feel much like fussing. So…in comes this rice salad! Easy to whip up, and can have anything you have on hand thrown into it. Mess around with other summer-time veggies for a great main meal or side dish. We even had left overs of this dish-so, I created an awesome rice bowl lunch for myself with this salad. I threw in roasted beets, some chick peas, leftover sauteed swiss chard, and some balsamic mushrooms. Yummy yummy (everyone wanted to know what I was eating!).
Leftover Rice Salad With Beets, Chick Peas, and Greens
The dressing we used in this salad is very light (great for a lighter meal). If you desire a thicker dressing, try this miso ginger version.
Ingredients: Miso Ginger Dressing, makes 1 1/2 cups:
- 1 cup of orange juice (or 3/4 c for a little thicker version)
- 1/4 cup gluten free soy sauce/tamari
- 3 tbsp yellow miso
- 2 garlic cloves
- 2 tbsp freshly chopped ginger
- 1 tbsp sesame oil
Miso Ginger Dressing
Rice Salad:
- 4 cups of cooked brown rice (we used 2 cups of brown rice in 4 cups of water and were left with 1 extra cup of rice).
- zest and juice of 1 lime
- 1 1/2 cups of scallions
- 1/2 cup of lightly salted or unsalted peanuts
- 1 red pepper (about 1 cup)
- 1 cup of bean sprout or other sprouts of choice
- 1/2 cup of miso ginger dressing (above), or more if desired
- Salt/pepper to taste
- *optional-1/4-1/2 tsp chili garlic sauce added to dressing, or siracha for a little heat
- *this would also be great with a little fresh pineapple added (we didn’t do this, but we’re thinking for the next time….)
Instructions:
- Make rice. To do this; place 2 cups rice and 4 cups water into a pressure cooker. Allow to come to pressure and reduce heat to low for 12 minutes. If not using a pressure cooker, place water in pan and bring to boil. Add rice, reduce heat to low and cook until water is absorbed, about 45 minutes. Add in zest and juice, adding in zest and juice of lime when finished cooking. Allow to cool slightly.
- While rice is cooking, place dressing ingredients into a blender. You will have more than is needed for this recipe. Store in the fridge and use as a marinade or salad dressing.
- Measure out 4 cups of rice
- Add in dressing and chili sauce, adding only as much as rice will absorb (you don’t want it to get mushy)
- When completely cool, add in peanuts, scallions, sprouts, and peppers. Taste and season with salt and pepper. If desired, add some heat and mix in chili garlic sauce or some siracha.
- Serve cold
Nutritional Benefits:
- Low in saturated fat, less than 1 g; heart healthy
- Plant-based recipe/vegan, reduces inflammation
- Good source of Vitamin C (more if you up your peppers); antioxidant that boosts immune system
- Good source of plant-based protein; 5.3 g per 1/2 cup serving, helps to repair and heal damaged tissues
- Low in sugars; no added sugars, nothing refined
- Gluten Free; helps to decrease inflammation
Miso Ginger Rice Salad
Prep time
Cook time
Total time
Miso Ginger Rice Salad: made with brown rice
Serves: 8-10
Ingredients
Miso Ginger Dressing:
- 1 cup of orange juice
- ¼ cup gluten free soy sauce/tamari
- 3 tbsp yellow miso
- 2 garlic cloves
- 2 tbsp freshly chopped ginger
- 1 tbsp sesame oil
Rice Salad:
- 4 cups of cooked brown rice (we used 2 cups of brown rice in 4 cups of water and were left with 1 extra cup of rice).
- zest and juice of 1 lime
- 1½ cups of scallions
- ½ cup of lightly salted or unsalted peanuts
- 1 red pepper (about 1 cup)
- 1 cup of bean sprout or other sprouts of choice
- ½ cup of miso ginger dressing (above)
- Salt/pepper to taste
- *optional-1/4-1/2 tsp chili garlic sauce added to dressing, or siracha for a little heat
- *this would also be great with a little fresh pineapple added (we didn't do this, but we're thinking for the next time....)
Instructions
- Make rice. To do this; place 2 cups rice and 4 cups water into a pressure cooker. Allow to come to pressure and reduce heat to low for 12 minutes. If not using a pressure cooker, place water in pan and bring to boil. Add rice, reduce heat to low and cook until water is absorbed, about 45 minutes. Add in zest and juice of lime when finished cooking. Allow to cool slightly.
- While rice is cooking, place dressing ingredients into a blender. You will have more than is needed for this recipe. Store in the fridge and use as a marinade or salad dressing.
- Measure out 4 cups of rice
- Add in about ½ cup of dressing and chili sauce (if using), adding only as much as rice will absorb (you don't want it to get mushy)
- When completely cool, add in peanuts, scallions, sprouts, and peppers. Taste and season with salt and pepper. If desired to add some heat, mix in chili garlic sauce or some siracha.
- Serve cold
Notes
Nutrition based on 10 servings. 26% of Vitamin C, 180 mg of potassium
Nutrition Information
Serving size: 1/10 Calories: 154 Fat: 4.8 g Saturated fat: .7 g Carbohydrates: 22.8 g Sugar: 2.4 g Fiber: 2.9 g Protein: 5.3 g Cholesterol: 0 mg
