Recipe: Japanese Style Rice Salad


Gluten-free rice salad, Jananese, Ume plum viinegar

I apologize to all my SCD/GAPS readers! Today’s recipe is not appropriate to those on SCD or GAPS. It is a simple rice dish that satisfies gluten-free eaters as well as those who can eat anything. I make it when company comes and I need a good carbohydrate side dish. It is a big favorite amongst my friends and family.

While easy to make, it still requires a little planning as you should soak the rice overnight in water with a little lemon juice, kefir or yogurt. This removes the phytic acid that is in the bran part of the grain and helps make it easier to digest.

Brown Rice Versus White Rice

There has been some discussion about brown rice versus white rice. Brown rice has all the vitamins and minerals bound up in the bran. But brown rice has a high level of phytic acid and this makes these nutrients unavailable unless the grain is soaked, and even then they may not be easily available. Some people say that white basmati rice is better than brown rice as it is easier to digest. Others suggest that white par boiled rice is also easier to digest than brown rice whether it is soaked or not. I tend to agree that brown rice is harder to digest. Therefore, this dish can be made with brown or white rice (preferably organic white basmati) but either one has to be soaked overnight.

Japanese Dressing

The dressing is made with unrefined sesame oil and ume plum vinegar. The ume vinegar is the secret ingredient that makes for an interesting salty/sweet taste that really livens up the salad.  This vinegar is actually the brine from pickled ume plums. I believe it is pickled in the traditional way so it actually has been fermented. It has a lot of sodium in it. Do not add any salt to this dish.

Japanese Style Rice Salad

Ingredients

  • 1 cup uncooked brown rice (or white rice) (that has been soaked overnight in acidic water — you can add a tablespoon of yogurt, kefir or lemon juice to the water)
  • 1 1/2 cups water
  • 1/2 cup celery chopped small
  • 1/2 cup carrots chopped small
  • 1/2 cup cooked peas (on the crisp side)
  • 2 scallions chopped small

Equipment

  • 3 -4 quart pot

Instructions

  1. Put the rice and the water in a pot and bring to a boil
  2. When it reaches a boil turn it down in order to simmer the rice
  3. This usually take about 35 minutes to cook out all the water
  4. The rice should be cooked but not mushy
  5. Or, cook your rice any way you know how
  6. When done, let cool
  7. Add all the above ingredients and mix, saving some chopped scallion as garnish

Dressing

  • 2 -3 tablespoons unrefined sesame oil (where to buy)
  • 1  tablespoon Ume Plum Vinegar (where to buy)
  • Mix together the two dressing ingredients or you can just put each separately on the salad and mix
  • Just before serving add another 1 -2 tablespoons of the Ume Plum Vinegar and mix

This post is linked to: My Meatless Monday, Melt in your Mouth Monday, Seasonal Sunday, Monday Mania, Midnight Maniac Monday, Mangia Monday, Meatless Monday, Mouthwatering Monday, Tuesday at the Table, Tempt my Tummy Tuesday, Traditional Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Tuesday Night Supper Club, Tasty Tuesday Parade of Foods, Tuesday Tasty Tidbits, What’s Cooking Wednesday, Real Food Wednesday, Gluten-Free Wednesday, What’s Cooking Wednesday, Healthy2Day Wednesday, Healthy2DayWednesday, Foodie Wednesday, These Chicks Cooked, Full Plate Thursday, Frugal Follies, Real Food Weekly, Simple Lives Thursday, Pennywise Platter, Recipe Swap Thursday, Fresh Bites Friday, Food Trip Friday, Foodie Friday, Friday Favorites, Fight Back Friday, Fat Camp Friday, Friday Potluck, Friday Food, Living Well Blog Hop, Allergy-free Friday, Fresh Food Friday

 

 

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Leave a Comment

  • kristin May 30, 2011, 1:24 pm

    jill, this side dish looks so yummy – i’m pretty sure my husband would love it! :D thanks for linking up to mangia mondays!

    Reply
    • Jill May 30, 2011, 2:18 pm

      Hi Kirstin,
      Thanks for your comments. I’m sure he will love it!

      Reply
  • Laurie May 31, 2011, 1:01 pm

    Such a simple recipe to always have on hand! I like to substitute quinoa for recipes like this also. Looks great.

    Reply
    • Jill May 31, 2011, 3:23 pm

      Hi Laurie,
      Quinoa would be a great substitute!

      Reply
  • Amy @ Simply Sugar & Gluten-Free May 31, 2011, 2:35 pm

    I happen to love Ume Plum Vinegar…not sure what I did before I knew about it. I know it makes this salad extra special. Thanks for linking up to Slightly Indulgent Tuesdays!

    Hugs,
    Amy

    Reply
    • Jill May 31, 2011, 3:25 pm

      Hi Amy,
      Don’t you just love the clean, sharp flavor of the ume vinegar?

      Reply
  • Rita May 31, 2011, 2:43 pm

    Try a little sesame oil at the end~

    Reply
    • Jill May 31, 2011, 3:26 pm

      HI Rita,
      Sesame oil would be good as a dressing as well. Thanks for you comments!

      Reply
  • Katie @ This Chick Cooks June 1, 2011, 2:28 pm

    This recipe sounds like it would be very flavorful with soaking the rice overnight. I’ve never tried basmati rice but I would like to give it a shot. I wanted to invite you over to share your rice salad today at These Chicks Cooked Recipe Spotlight. Have a blessed day :)
    Katie

    Reply
    • Jill June 1, 2011, 4:40 pm

      Hi Katie,Thanks for inviting me — I will stop over.

      Reply
  • Greenderella June 1, 2011, 2:44 pm

    This looks really good! Thank you for sharing the recipe!

    Reply
    • Jill June 1, 2011, 4:42 pm

      Hi Greenderella,
      Thanks for commenting!

      Reply
  • Amanda-The Sweet Details June 2, 2011, 12:38 am

    Hey! I host a blog hop and would LOVE it if you came over and linked up! Here’s the link :) http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday

    Reply
  • KB and Whitesnake June 2, 2011, 11:37 pm

    Looks really tasty.

    KB

    Reply
  • cheerful June 3, 2011, 6:56 am

    looks great and you made it sounds so easy…i would love to make it soon, my kids will love this! thanks for sharing your recipe and have a great day! :)

    Reply
    • Jill June 3, 2011, 8:07 am

      Hi Cheerful,
      Thanks so much for your comments — let me know how they like it!

      Reply
  • Miz Helen June 3, 2011, 8:40 am

    Hi Jill,
    We would just love this salad, it looks so delicious. The Ume Plum Vinegar makes the whole salad, I just love that Vinegar. Thanks for sharing with Full Plate Thursday and come back soon!

    Reply
    • Jill June 3, 2011, 10:33 am

      HI Miz Helen,
      Thank you –I love the ume vinegar too!

      Reply
  • Little Brick Ranch June 3, 2011, 10:02 am

    This look wonderful!! I love the nutty flavor of sesame oil!! :)

    Thanks for linking up to Foodie Friday. I hope to see you again next week!!

    Reply
    • Jill June 3, 2011, 10:33 am

      Hi Little Brick Ranch,
      I hope you try it!

      Reply
  • Papacheong June 3, 2011, 10:05 am

    That really looks and sounds good!

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

    Reply
  • Jay-agent112778 June 3, 2011, 1:36 pm

    i love that with omelette

    heres my Food Trip Friday Entry

    Reply
    • Jill June 3, 2011, 3:23 pm

      Hi Jay,
      That’s a good idea!

      Reply
  • Spice Up Your Life June 3, 2011, 6:54 pm

    That looks really delicious!

    Spice Up Your Life

    Reply
    • Jill June 3, 2011, 9:43 pm

      Hi Spice,
      Thanks for your comments!

      Reply
  • Miranda June 3, 2011, 8:05 pm

    I’m always looking for great side dishes. This looks excellent. Thanks for linking up to Fat Camp Friday this week, see you next time!

    Reply
    • Jill June 3, 2011, 9:44 pm

      Hi Miranda,

      Thanks! Your cookies look wonderful!

      Reply
  • Homa June 4, 2011, 11:06 am

    This looks great, I found you via Allergy Friendly Friday! I have never used Plum vinegar, I will have to look for it. Is the sesame oil essential? My daughter is allergic to sesame.

    Reply
    • Jill June 4, 2011, 1:38 pm

      Hi Homa,
      You will love the plum vinegar. The oil can be any oil, really. I think sesame oil is really healthy, but so is walnut oil, olive oil, avocado oil. I would just avoid the nasty seed and grain oils like corn, cottonseed, canola and soy. I’m not sure how it would taste with the olive oil as that has a strong flavor — I would go with the walnut oil unrefined if possible.

      Reply
  • Erin @ EKat's Kitchen June 4, 2011, 3:06 pm

    YUM YUM! This looks like a really great side dish, very unique. Thanks for linking up to Friday Potluck!

    Reply
  • Jo at Jo's Health Corner June 4, 2011, 3:37 pm

    Hi Jill,
    It looks like a delicious dish even though I don’t eat rice anymore. Thanks for linking up to the Living Well Blog Hop.

    Reply
  • Tetcha June 5, 2011, 12:58 am

    I would love to try whipping up this Japanese style rice salad. Looks yummy! I hope you can visit my FTF entry, too. Thanks! http://www.delightmyappetite.com/2011/06/food-trip-friday-burgoo/

    Reply
  • roz June 5, 2011, 4:45 pm

    Hi Jill, thanks so much for sharing your awesome Japanese rice dish! Looks so healthy and I so need this (as do all of us!). Now following your blog thru Google Reader and looking forward to receiving all of your posts! Hope you would like to follow me back. Keep up the great recipes and crisp, clean blog! Just love it! Roz

    Reply
    • Jill June 5, 2011, 7:44 pm

      HI Roz,
      Thanks for your kind words. I will definitely check out your blog!

      Reply
  • Rachel June 6, 2011, 3:29 pm

    Yum! This looks like a healthy fried rice! ~Thanks for linking up with Healthy 2day Wednesdays, especially this post, and LOVED the Eat Butter post!

    Reply
    • Jill June 6, 2011, 4:55 pm

      Hi Rachel,
      Thanks for your comments!

      Reply
  • christy larsen June 13, 2011, 8:21 pm

    beautiful salad….it would be a great addition to a light summer meal. i love your tips on the rice as well. thank you for sharing with tuesday night supper club!

    Reply
    • Jill June 13, 2011, 8:41 pm

      Hi Cristy,
      Thanks for your comments — I missed you last week!

      Reply
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