Bamboo-Ginger Rice Salad

Try this beautiful green-hued rice salad with soy-glazed salmon or tofu, teriyaki chicken or steak. The seasoned rice vinegar, pickled ginger, and texture of our Bamboo Rice make me think of sushi rice when I eat this. It makes perfect picnic fare, too, served at room temperature.

Ingredients:

• 1 1/3 cups TAK Bamboo Rice (about ½ package)
• 2 2/3 cups water
• TAK Pacific Ocean Sea Salt & freshly-ground pepper
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons TAK Three
  Olives™ Extra Virgin Olive Oil
• 1 cup frozen shelled edamame soybeans or peas, cooked
  according to package directions
• 1 carrot, shredded
• 4 radishes, cut in half and thinly-sliced, optional
• ¼ cup pickled ginger, drained and coarsely-chopped
• ¼ cup sliced scallions or chives

Instructions:

 

1. In a saucepan, heat bamboo rice, water and 1 teaspoon
   salt to boiling. Cover and simmer 20 minutes. Let stand 5 minutes.
2. Gently spread rice on large rimmed baking sheet.
   Sprinkle with seasoned rice vinegar and olive oil; toss gently to coat. Cool to
   room temperature.
3. In a large bowl, gently toss rice with edamame, carrot,
   radishes, pickled ginger, scallions and salt & pepper, to taste.

Makes 6 servings (about 7 cups).

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