Posted: January 20 2011 in RecipesSalads

2 cups uncooked Lotus Foods Carnaroli Rice
1 teaspoon kosher salt
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 cup seedless cucumber (cut into small diced pieces)
1/4 cup mined red onion (cut into small diced pieces)
1 tablespoon brown sesame seeds

1/2 cup unseasoned Japanese rice vinegar
3 tablespoons canola or other flavorless vegetable oil
1 tablespoons tamari or soy sauce
2 tablespoons toasted sesame oil

Combine the rice, 2 3/4 cups water, and the salt in a rice cooker and cook according to the manufacturer’s directions. Or combine 2 3/4 cups water, rice and the salt in a saucepan. Bring to a boil over high heat. Cover, reduce the heat and simmer for 15 – 20 minutes. Let the rice cool to room temperature.

For the dressing: Whisk the rice vinegar, oil, tamari, sesame oil, ginger, and garlic in a small bowl until blended.

Combine the cooled rice, cucumber, red onion, and sesame seeds in a large bowl. Add the dressing; toss gently until blended. Serve at room temperature.

Recipe from Lotus Foods website