Recipe: Japanese Style Rice Salad

Recipes

May 29


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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