1 c grain
2 c water
1/4 tsp salt
Dressing:
3/8 cup lime juice (~3)
1 Tbs honey
1 1/2 Tbs fish sauce
2 tsp chili paste
2 inch ginger, half julienned, half grated
1 clove garlic
1 stalk lemongrass
2 small chilies
Salad:
1/2 red bell pepper, sliced
1/2 c julienned carrot
1 cucumber, seeded & chopped
1/2 c chopped tomatoes
2-3 green onions
1/4 c basil
1/2 c mint
1 c cilantro
1 handful arugala, chopped
1/4 c peanuts
1. Cook the rice in water with salt and set aside.
2. Meanwhile, juice the limes, add honey, fish sauce, chili paste, grated ginger, garlic, and sliced lemongrass. Carefully seed and devein the chilies and add to the other dressing ingredients. Blend until smooth and add half to the rice, reserving the rest. Set the rice to chill.
3. Slice bell pepper thinly, julienne the carrots, seed and chop the cucumber, chop the tomatoes and green onions and mix all in a large bowl. Measure, rinse and coarsely chop the herbs and add to the veggies. Repeat with the arugula. Mix the veggies together with the remaining dressing.
4. Mix the rice and the vegetables and chill until ready to serve.
5. Chop the peanuts for garnish and serve when chilled through.
I used roasted spelt the first time I made this and it was delicious. It shoudl also be good with brown rice, barley or wheat berries.
For protein, try smoked tofu, smoke duck breast, extra peanuts or cashews.