• The Healthiest Rice 
for People & Planet

BROWN MEKONG FLOWER RICE RECIPES

Colorful Rice Salad

This delicious rice salad is a real crowd pleaser at summer gatherings!

Contributed By

Published

Ingredients

  • 1 Cup Organic Brown Jasmine Rice
  • 2 Cups Water or vegetable broth
  • 1 Pinch Salt
  • 3/4 Cup Organic yellow corn kernels
  • 3/4 Cup sliced red radishes (half moons or quarter moons)
  • 3/4 Cup Diced green beans
  • 3/4 Cup Diced carrots
  • 1/2 Cup Sliced almonds
  • 1/4 Cup Minced fresh dill, (or 1 tablespoon dried)
  • 1/4 Cup Olive Oil
  • 2 TBSP Brown rice vinegar
  • 1 TSP Sea salt
  • 1/4 TSP Freshly ground black pepper
  • 1 Orange Juiced

Preparation

  1. Place the rice, water and sea salt in a medium saucepan and bring to boil over medium high heat. Reduce heat to low and simmer, covered, for 20 minutes or until the rice is tender.
  2. Meanwhile, in a large sauté pan heat the sesame oil over medium low heat. Add the onion, chiles, red chili powder, cinnamon, cloves and black pepper. Cook and stir for 5 minutes or until the onions are tender.
  3. Add the cauliflower, carrots, green beans and the water. Cover and cook for 5 minutes.
  4. Add the green peas and cook for 3 more minutes. Add the cooked rice to the vegetables and gently stir together with the raisins and cashews. Serve hot.

Further Information

Yield 4

Preparation Time is approxmiately 10 minutes.

Cooking Time is approxmiately 33 minutes.