Sambal oelek is a hot chili sauce found in Dutch and Indonesian dishes. This salad is great for luncheon or with a stir-fry dinner.
A. Salad
Cool to room temperature when made.
1 cup (240 ml) each: brown rice, organic vegetable broth, and water
1 Tbs. (15 ml) peeled, minced ginger
1 tsp. (5 ml) minced lemongrass, white part only
2/3 cup (160 ml) diced organic carrots
1/2 cup (120 ml) cooked organic green peas
1/3 cup (80 ml) sliced green onions
1. In a medium saucepan, combine rice, broth, water, ginger, and lemongrass.
2. Bring to a boil, reduce heat, and simmer about 40 minutes.
3. Remove from the heat. Let it sit 5 minutes. Then fluff with a fork.
4. Cool to room temperature.
5. Stir in the carrots, peas, and green onions.
B. Dressing
2 Tbs. (30 ml) each: organic lime juice and olive oil
1 Tbs. (15 ml) rice wine vinegar
1 tsp. (5 ml) sesame oil
1/2 tsp. (2 ml) grated organic lime zest
1/2 tsp (2 ml) each: seaweed and sambal oelek (optional) or more for taste
1. Combine ingredients in a small jar (with or without sambal).
2. Shake until well-mixed.
C. Rice Salad
1. Put the rice mix into a serving bowl.
2. Toss with the dressing.
3. Serve with or without sambal.
4. This can be refrigerated for later use.
