VEGETABLE RICE SALAD

In planning for a larger group of friends coming for supper, I like to make some dishes ahead of time, or at least do some of the prepping ahead of the actual day. Since it is summer an option is to make a number of salads with whatever kind of protein you may be serving. I decided to make a rice salad as one of the side dishes. I cooked the rice in a rice cooker a day before the supper, stored it in the fridge once it cooled and then put it together a few hours ahead of supper. I used white basmati rice as I didn't want to use a sticky rice and I like the flavour of basmati.

I made a big batch of rice for the base and you could easily halve this recipe. I didn't load it with vegetables as I was making several other kinds of salads. It has a nice flavour without being overpowering.

INGREDIENTS:

4 cups of cooled, cooked white or brown rice
2 carrots, peeled and finely grated
2 stalks celery, finely chopped
1 shallot, finely chopped
handful of fresh cilantro, chopped

Dressing
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp rice vinegar
1 tsp sesame oil
small knob of fresh ginger, grated
1 tsp maple syrup or another sugar
salt and pepper to taste

DIRECTIONS:

You can make the rice a day or two before you need the salad. Place the rice in a large serving bowl. Mix the dressing in a small container. Add the dressing to the rice and mix well. Add the rest of the vegetables to the rice and mix well. Store in the fridge until ready to serve. Leftovers will keep for several days. Serves 8.