Spring Rice Salad

Name: Spring Rice Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Rice for salad 1 ½ cup; Green beans 0.6 lb; Flat beans 1 &frac13; cup; Cucumbers (about 1) 6.3 oz; Almond slices 0.4 oz; Sesame oil 1 ½ tbsp; Rice vinegar 1.3 tbsp; Soy sauce (low sodium) 2 tsp; Miso 0.6 tbsp; Sesame seeds to taste; Black sesame seeds to taste; Basil to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone

PRESENTATION

Many shades of green in a single recipe, light and tasty: the spring rice salad! A vegetarian dish with oriental notes, perfect to prepare during the nice season to satisfy your appetite in a tasty and genuine way. To dress the rice with the vegetables we have chosen an exotic touch dressing based on rice vinegar, miso, and soy sauce, to which sesame seeds and almonds are added, rich in properties and nutrients. A tasty mix that will bring a splash of color and well-being to your table... with the spring rice salad the rice salad will never be the same again!

Looking for a winter alternative with legumes? Try these recipes:

Rice and beans
Brown rice with black cabbage and savoy cabbage

INGREDIENTS: Rice 1 ½ cup (300 g) - for salad; Green beans 0.6 lb (250 g); Flat beans 1 ⅓ cup (200 g); Cucumbers 6.3 oz (180 g) - (about 1); Almond slices 0.4 oz (10 g); Sesame oil 1 ½ tbsp (20 g); Rice vinegar 1.3 tbsp (20 g); Soy sauce 2 tsp (10 g) - (low sodium); Miso 0.6 tbsp (10 g); Sesame seeds to taste; Black sesame seeds to taste; Basil to taste

Preparation

How to prepare Spring Rice Salad

To prepare the spring rice salad, first cook the rice in boiling salted water for the time indicated on the package 1. Meanwhile, trim the green beans 2 and the flat beans, then cut the latter into diamonds about 1.18 inches (3 cm) 3. Bring another pot of salted water to a boil.

Once cooked, drain the rice and dress it with sesame oil 4, then mix well and set aside 5. Pour both the green beans and the flat beans into the boiling water 6 and cook for 5 minutes.

After this time, drain the vegetables and transfer them to a bowl with ice water 7. Then grill them on a hot grill for a couple of minutes 8. When they are slightly colored, remove the vegetables from the grill and set them aside 9.

Finally, wash the cucumber, cut it in half lengthwise 10, and slice it 0.2 inches (5 mm) thick without peeling 11. Take the bowl with the rice and add the green beans and flat beans 12.

Add also the cucumber 13, then season with rice vinegar 14, black sesame seeds 15, and white sesame seeds.

Add the sliced almonds, keeping some aside for garnish 16, then pour in the soy sauce and miso 17. Mix well to combine everything 18.

Plate and garnish with another pinch of black and white sesame seeds 19, some sliced almonds, and basil leaves 20. Your spring rice salad is ready to be served warm or at room temperature 21!