Tomato & Rice Salad with Lime-Ginger Dressing
If you can find bottled ginger juice at your supermarket, use it instead of the home-squeezed. You’ll need 2 tablespoons.
1 cup brown rice
3/4 teaspoon salt
1/4 cup grated fresh ginger
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
4 teaspoons olive oil
1 tablespoon light brown sugar
3 scallions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 yellow or red bell pepper, diced
1/3 cup chopped cilantro
1 In a medium saucepan, cook the brown rice according to package directions, using 1/4 teaspoon of the salt.
2 Meanwhile, set a sieve over a large bowl and squeeze the ginger to extract as much ginger juice as possible. Discard the ginger solids.
3 Add the remaining 1/2 teaspoon salt, the lime zest, lime juice, oil, and brown sugar to the ginger juice, and whisk to combine. Add the rice while it’s still warm, and toss to combine.
4 Let the rice cool to room temperature. Add the scallions, tomatoes, bell pepper, and cilantro. Toss again. Chill until ready to serve.
Makes 4 servings.
Per serving: 253 calories, 6.2g total fat (0.9g saturated), 0mg cholesterol, 3g dietary fiber, 46g carbohydrate, 5g protein, 448mg sodium.