Asian Rice Salad
Michelle is a Siren who hails from the Island of South Manitou
off the coast of the Leelanau. She is a descendant of the
founder of Burton's Warf, the old trading post on the island.
Rumor has it her great mother ancestor was of Moroccan decent
and was shipwrecked on the island. When William Burton fished
her out of the waters it was love at first sight. We heard
the tales that this was the first dish she made for him and
then it was love at first bite. Enjoy my friends.
One-half cup brown or basmati rice
One-half lb. green beans, asparagus, or snow peas
One-half each red/green peppers, diced
1 can water chestnuts, rinsed and sliced
2 green onions, finely chopped
1 cup roasted peanuts, chopped
2 tablespoons fresh cilantro, chopped
One-quarter cup fresh orange juice
One-quarter cup fresh lemon juice
3 tablespoons soy sauce
3 tablespoons brown sugar
One-half cup vegetable oil
One-half teaspoons red pepper flakes
- Cook rice in large pot of salted boiling water, uncovered,
until tender, about 20-25 min. Drain well.
- Blanch veggies and cut on the diagonal. Grate orange zest
and divide orange into segments.
- Mix dressing ingredients together well. Taste and adjust
- While rice is still warm toss with a spoonful or two
of the dressing. Cool, and then mix in all remaining ingredients.
Add more dressing as required and season to taste. Garnish
with some extra chopped peanuts and chopped cilantro sprinkled
RETURN TO RECIPE