Asian-Italian Fusion Sticky Rice Salad

Yeah, its a mouthful.
But its good!

This recipe was one that came by accident, I intended to recreate the yellow rice salad at Whole Foods. You know the one with the cilantro and the black beans. If not, I'll have that recipe on here too. But basically you start off with yellow rice and add veggies to make it a well rounded meal all in one. In my effort to eat better I boiled some rice for this salad. Instead of the usual chicken bouillon I used vegetable, the flavor was light, subtle. Nothing to right home about, but its vegetarian friendly.

Sticky rice:
1.5 cup jasmine rice, or your favorite rice type
1 vegetable bouillon cube
1 chipotle bouillon cube, (yes they make these, they also come in cilantro, garlic and parsley)
2-3 cups of water

I boiled my rice in the microwave due the state of my kitchen and I went with 3 cups of water. I should have just done 2 because by the time all the water cooked off the rice was sticky. Sticky rice is not a "Spanish" food thing and the salad I WANTED to make has a "Spanish" feel to it.

So I let the rice cool and went to the Asian Market. Any cooking experience I have is an excuse to go to the Asian Market.

I walked, slowly through the isles of the produce department, looking for ideas.
Watercress
Onion, green and red
jalapeno
tomatoes
chayote
eggplant

Nothing was really coming together.

And then I hit the fresh herbs.
Every market has that one spot where the fresh herbs are packed and ready to eat. That day they had Sweet Mint, and Basil. I picked up one of each, and as I was turning, say the Pièce de résistance .

Lemon Basil!

Now I haven't seen lemon basil since I was growing it in my dad's garden when I was 10! This variety of basil tastes much like the regular basil you put in most Italian food but with the aroma of lemon bursting from the leaves. The flowers on this plant are even yellow! (basil flowers vary in color, purple basil=purple flowers, and so forth)

So my recipe was coming together. Sweet Mint and Lemon Basil!

To the cooled sticky rice I added

one bunch of chopped green onion, white and green parts
3 large roma tomatoes, diced
a handful of lemon basil, chopped
half a hand full of sweet mint, chopped
3 teaspoons of red wine vinegar
1 teaspoon of rice vinegar
2 teaspoons of lemon juice
Kosher Salt & pepper to taste

Mix and refrigerate over night. Now this salad tastes pretty good at room temp or warm, but since it is the summer, a cold salad is more satisfying.

I call this salad a fusion salad because the lemon basil and tomatoes are more Italian ingredients where the mint and green onion are more Asian style. But they are all bright flavors that adapt well to each other.

This makes about 6-8 1 cup servings. Remember this is still a carb and moderation is key, but since there are vegetables/fruits in it, having seconds won't hurt. This dish serves as one serving of fruit, 1 grain and possibily a vegetable, if you count the onion and herbs. But if you HAD to have a protein, a can of cannellini beans (white beans) would lend itself to the flavors of this dish. I suggest a cup of salad with a piece of fruit and a bottle of water for lunch, but keep a bag of crackers or nuts around to hold you till dinner!

Black Bean & Yellow Rice Salad

(the salad I wanted to make, I usually add Cilantro)

Ingredients

3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

Directions

1. In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.
2. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.
3. In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

Whole Foods Lemon CousCous Salad:

Fresh crunchy cucumbers, carrots and green onions come alive with a twist of lemon juice and honey mustard. Couscous is perfect for kitchen newbies since this tiny pasta cooks by simply combining with hot water and then letting it rest for about ten minutes while it absorbs the water. Serve this quick and healthful couscous dish warm, cold or at room temperature. Add cubed tofu or tempeh for a vegetarian entrée.

Ingredients

1 (10-ounce) box whole wheat couscous
1 cup peeled and chopped cucumbers
1 cup grated carrots
1/2 cup chopped green onions
1/4 cup chopped basil
1/4 cup extra virgin olive oil
2 to 3 tablespoons lemon juice
2 teaspoons honey mustard
Salt and pepper to taste

Method

Prepare couscous according to package directions, leaving out any oil, butter, or salt that is called for. Allow the couscous to cool, then fluff with a fork and place in a salad dish or medium bowl. Add cucumbers, carrots, green onions, and basil and toss gently to combine. Set aside.

In a separate bowl, whisk together oil, lemon juice, mustard, and salt and pepper to make a dressing. Pour over couscous mixture and stir to combine.

Taste and adjust for seasoning. Serve at room temperature or chilled, if you like.

Happy Salad Making!