Ingredients
- 1 cup BonaOrganic red rice
- 2 cups diced cucumbers (about 1 large or 2 medium cucumbers)
- 1/4 cup chopped parsley
- ΒΌ cup chopped mint leaves, or even more to your specific taste
Shallot Dressing:
- 3-4 large shallots, minced
- 3 medium garlic cloves, minced
- 1/4 cup olive oil or grape seed oil (or 4 Tablespoons, divided)
- 2 teaspoons sugar
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon rice vinegar
- Zest of 1 medium lemon
- 1 Tablespoon fresh lemon juice
- fresh cracked black pepper and sea salt, to taste
Method
1. Cook the rice using the instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well. Refrigerate till cold.
2. In sauce pan over medium-low heat add only 2 tablespoons of oil and cook shallots and garlic until a light golden brown or until fragrant. Immediately remove from heat and add remaining 2 tablespoons of oil, sugar, soy sauce, sesame oil, salt, vinegar, lemon juice and cracked black pepper. Stir till sugar dissolves and all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.
3. After rice has completely cooled, toss in cucumbers, chopped herbs and shallot dressing. Eat immediately or chill in refrigerator. Before eating, toss everything in bowl again before serving.
4. For a warm red rice dish, toss cucumbers and herbs with warm rice. Heat up dressing in sauce pan till warm and toss with rice. Serve immediately.
Tips
Cook your rice on the firm side (use less water than usual) so that the grains retain their individuality.
For better result, put the rice on a baking sheet and refrigerate it, uncovered, for 8 to 24 hours, until it is dry enough for you to gently crumble in your hands. Midway through, turn the rice to ensure even drying. Before cooking, return the rice to room temperature.
