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WARM RICE SALAD
1 cup long grain organic brown rice, rinsed
2 cups spring water
large pinch of sea salt
2 tablespoons sesame oil
1 onion, diced
½ teaspoon tumeric (optional)
1 tablespoon shoyu
½ cup fresh or frozen green peas, cooked
½ cup blanched almonds (place almonds in boiling water, until the skins
become loose. Remove immediately, immerse in cold water, drain, and then
remove skins from the almonds. Alternatively, buy ready-blanched
almonds!)
Juice of one lemon
¼ cup parsley
Place water, rice and sea salt in a saucepan. Bring to boil, cover and
simmer for about 40 minutes, or until cooked.
Place a heavy pan on a medium heat; add sesame oil until hot. Add onion
and a pinch of sea salt, stir constantly for a few minutes until the
onions start to brown. Add turmeric and shoyu. Stir well, and cook for a
further minute, taking care not to burn. Set aside.
Slice almonds in half lengthways. Place small heavy fry pan on heat, add
almonds, and stir constantly until almonds are gently browned. Set aside
on a plate.
When rice is cooked, place in a serving bowl. Gently stir in onion
mixture, peas, almonds and lemon juice and parsley, reserving a little
to use as garnish. This is delicious served warm, or cold on a picnic.
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