Ginger-Cilantro Rice Salad with Early Summer Veggies

Tonight I made a delicious rice salad. It is a little time consuming and makes a big mess in the kitchen, but you'll also have plenty for lunch leftovers. If you want to take it for a potluck or party dish, I'd suggest cutting up a few extra vegetables and saving a little cilantro and sunflower seeds to garnish the top with, as it's not the prettiest salad I've ever made.

Ginger-Cilantro Rice Salad with Early Summer Veggies

The Rice

2 cups long-grain white rice

2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds

4 cups broth

The Dressing

1 tablespoon minced peeled fresh ginger

1 large bunch chopped fresh cilantro

2 green onion, thinly sliced

6 tablespoons olive oil

2 tablespoons toasted sesame oil

3 teaspoons unseasoned rice vinegar

salt

The Veggies- I used some that are in season right now, feel free to use whatever you have or like

a generous handful of snap peas- cut into small pieces

3 carrots, shredded

6 radishes cut into very small pieces

Protein

1 can garbanzo beans, rinsed (or substitute cooked tofu or tempeh, or smoked salmon)

3/4 cup tamari or toasted sunflower seeds (or substitute any toasted nut you have on hand)

Preparation

Combine rice and ginger rounds in large saucepan. Add broth. Bring to boil. Stir. Cover and reduce heat to low. Simmer until rice is tender and broth is absorbed, about 40 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in a food processor or blender. Add both oils and vinegar. Blend until almost smooth. Season cilantro pesto to taste with salt. When rice has finished cooking, fish out the ginger pieces and discard. Transfer rice to a large salad bowl and pour cilantro pesto over the top. Mix well. Add the veggies and protein a little at a time, stirring to combine well. Tastes great warm, cold, or room temperature.