Sesame Rice Salad
|White jasmine rice||480 Milliliter (2 Cups)|
|Water||960 Milliliter (4 Cups)|
|Garlic||2 Clove (10 gm), minced|
|Salt||1 Teaspoon (5 Milliliter)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Toasted sesame oil||75 Milliliter (5 Tablespoon)|
|Rice vinegar||60 Milliliter (4 Tablespoon)|
|Soy sauce||60 Milliliter (4 Tablespoon)|
|Minced fresh ginger||1 Teaspoon (5 Milliliter)|
|Fresh sugar snap peas/Snow peas||355 Gram, blanched (1 1/2 Cups)|
|Red onion||1 Medium, minced|
|Sliced water chestnuts||120 Milliliter (1/2 Cup)|
|Red bell pepper||1 Medium, cored, seeded and diced|
|Toasted sesame seeds||30 Milliliter (2 Tablespoon)|
Cook rice as directed in water with the addition of garlic and salt.
To prepare the dressing, mix the olive oil, sesame oil, rice vinegar, soy sauce and ginger in a bowl.
Toss together in another bowl the peas, onion, water chestnuts and red pepper, then add to the warm rice along with the dressing and the optional sesame seeds.
Toss thoroughly, taste and adjust seasoning.