Red Jasmine Rice Salad w/smokie southwestern dressing

I love to try new thing, so last night I picked up some red jasmine rice and cooked it, not really knowing what I would do with it, so this morning I came up with this. It’s a pretty simple salad to make but very pleasing to the eye and satisfying if you want a quick something to eat for lunch. I will have this for lunch with a side of baba ghanoush which I made last night. Hope you like it.

1c. red jasmine rice (got it at the bulk bin at my local whole foods)

salad ingredients

salad ingredients

2 1/2 c. water

1 tsp sea salt

cook the rice until the water is absorbed about 30min. then let it rest and cool completely (you can do this the night before)

once the rice is cooled transfer to a salad bowl and start adding to it the following  ingredients:

1/2 of a red bell pepper chopped

2 slices of jicima chopped

1 c. frozen roasted corn kernels (rinse it under very hot water to thaw it out a bit)

bunch cilantro chopped

2 green onions chopped

*note: I used the Vidalia chopper small grid to get uniform cubes. It’s fast and looks pretty especially if you are making this for company. You can get it at bed, bad and beyond with a 20% coupon for about $15.

Once you finish chopping and adding the ingredients to your rice, then mix the dressing with the following ingredients:

Dressing:

1/4 c. extra virgin olive oil

dressing ingredients

dressing ingredients

juice of one lemon

1/2 tsp oregano

1/2 tsp applewood smoked sea salt

1/4 tsp. garlic powder

1/4 tsp. cumin

salt and pepper to taste

 

once you have mixed the dressing, toss it into the salad and let it marinade for a few minutes before serving. Enjoy!

before mixing

before mixing

Finished product

Finished product

Alice’s Tomatoe Rice Soup

With the cold weather, soups just hit the spot! I hope you enjoy this one.

4 large tomatoes (Chopped)

6 c. water

1 onion (chopped fine)

1/2 c. frozen peas

1/2 c. rice of your choice

1 zucchini (chopped)

1 vegan bullion cube (this is what I use) (you can find it at Whole Foods)

1 clove garlic

1 tsp dried basil

1 Tbs lemon juice

1 Tbs. Olive oil

salt and pepper to taste

Heat the soup pot, when very hot add the olive oil then saute the onions, zucchini, garlic and the tomatoes, add the water and the rest of the ingredients and bring to boil, once boiling, lower heat to the lowest setting and let simmer for 1 hour.