Tuesday, 1 November 2011

Wild Rice Peanut Salad



This salad is great on a yacht when provisions are limited, this could be for any reason maybe its the end of charter, you are in a far away destination with not a market or supermarket anywhere to be found, or you are on day 18 out at sea and still have a week to go.
This salad is great, only fresh ginger is required other wise all other ingredients can be found in the dry store.  Plus fresh ginger can be frozen of course when in its prime.

Note:  With so many allergies around, it is best to check that no one has a peanut allergy and I tend to personally stay clear of peanuts if there are children on board.  But saying that it seems a shame to dismiss it from our diets if there is no reason to do so. Therefore this is why I have given you this recipe.  Especially good for vegetarians.

Wild Rice Peanut Salad

Ingredients

1 Cup Jasmine rice
1 Cup Wild Rice
2 Cups Peanuts, roasted

Dressing

3cm piece of fresh ginger, grated
4 cloves garlic, crushed
4 Tablespoons of soy sauce or Kikkoman gluten free soy sauce
2 Tablespoons peanut oil
1 Tablespoon sesame oil

Method

1.  Cook jasmine rice by placing in rapid simmering water for 10 -12 minutes, drain and cool.
2.  Cook wild rice at same time in different pot in rapid simmering water for 25 minutes, drain and cool.
3. Using half so therefore 1 cup of roasted peanuts, grind this is food processor until resembling breadcrumbs (can be done with a knife).
4. Mix together dressing ingredients, by whisking in a small bowl or in a jar.
5.  In a large bowl mix together the rices, ground peanuts and dressing, making sure it is well combined.  Then garnish with the 1 cup of reserved roasted peanuts.

Serves 6-8 people


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