This weekend's recipe came from Palma of Palmabella's Passions.
This was a fun recipe to play with. I used Lundburg Farms Wild Blend rice, green beans instead of snow peas, and also added some fresh mint.
Because I don't like canned fruit that much, I used fresh pineapple and gooseberries. It came out great and was one of those salads that was even better the next day. I took the leftovers for lunch several days and really enjoyed it.
If you're wondering what a gooseberry is, don't feel bad. I'd never had them until last week when I saw them at the Farmer's Market. The sign on the booth said "ground cherries" and when I stopped to ask about them, the farmer told me they were also known as gooseberries. He let me taste one and made a sale! They are delicious and very sweet with a bit of a floral flavor.
They come in little husks like tomatillos:
They pop right out of the husk and looks like tiny yellow-green tomatoes but are much sweeter than a tomato. They were great in this rice salad.
Palma's recipe is below. Links to other Sunday Salad Sampler participants can be found here. Only a few more weeks of salads left (my couscous salad is next week).
Happy Sunday and have a great week!
This is a great side dish with grilled chicken or fish. It is served cold, so you can make it ahead, and let the flavors blend.
Tropical Rice Salad
2 c. chicken stock
1 c. white rice (I've never tried it with other rice, but feel free)
1 c. halved snow peas
1 c. chopped red bell pepper
3/4 c. celery
2/3 c. (or one can) sliced water chestnuts
2-3 green onions, chopped
1 can mandarin oranges, drained
1 can crushed (or chunk) pineapple, drained well
2 t. orange juice concentrate
2 t. honey
1 t. soy sauce
1 t. olive oil
1/2 t. sesame oil
1/2 t. lemon juice
1/2 t. minced garlic
1/4 t. minced gingerroot
Cook rice in chicken stock. Drain well. Cool rice. Put rice in a large mixing bowl. Add all other ingredients. In a small bowl, whisk together dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving.