Posts Tagged ‘Creole seasoning’

I brought this rice salad down to Mossom Creek Hatchery for the hungry volunteers to eatsaladuseit last week. Patty and her kids, Miranda and Griff, have been volunteering at Mossom Creek Hatchery for many, many years. Miranda’s initial film inspiration came from her work at Mossom so I was happy to provide a dish that appealed to her vegetarian palate. I actually decided to make the Rice Salad as an alternative to the Quinoa Salad that has become my standard for potluck gatherings.

Many years ago my friend, Lynn Hardy, made a rice salad that was delicious and economical. Since then, I think this version emerged as a fusion of a memory of Lynn’s delicious salad, a tribute to my friend Gevin who introduced me to Tony Chachere’s Creole Seasoning, and of course all the Korean ingredients in my kitchen.

Voilà.

Cook:

2 CUPS Korean RICE (sometimes called YELLOW or SWEET RICE)salad4ingred

In 3 CUPS unsalted WATER (I use a rice cooker)

Let cool in large glass bowl

Combine cooled rice with:

2 bunches chopped green onions (finely chopped)

1 ½ or 1 very large long English Cucumber chopped bite size

1/4 cup fresh basil (chopped fine) we use kitchen shears

1 drained can chick peas or grated cheddar cheese (optional – for protein)

1/3 cup olive oil oil

1/4 cup brown rice vinegar heated w. 1 T. sugar until dissolved (or use sushi vinegar )

1 T sesame oil

(optional: chopped red/yellow peppers, grape tomatoes – be creative)

Tony Chachere’s Creole Seasoning and pepper to taste

MIX gently

Sprinkle with smoked paprika & garnish with basil leaves as shown

Serve promptly

Store tightly covered and eat soon after preparation. This rice, like sticky rice, dries out quickly. To serve next day add a little more oil and vinegar and stir well.