Green Bamboo Rice Salad
Jade pearl rice infused with bamboo extract gets tossed with seasonal vegetables, a bright yuzu vinaigrette and topped with crispy shallots for a light and fresh spring salad. Top with grilled shrimp or seared fish for a satisfying lunch.
Written By Megan Fawn Schlow | Mar 17, 2021
Ingredients
Green Bamboo Rice Salad
- green bamboo rice, 1, cup,,jade-pearl-organic-rice-infused-bamboo
- water, 1 ½, cups,,
- scallions, 6,,cut in half crosswise,
- asparagus, 1 12oz,bunch, cut into 1 ½ inch pieces,
- snap peas, 1, cup, ends trimmed and strings removed,
- dijon mustard, 1, tablespoon,,
- rose vinegar, 2, tablespoons,,omed-rose-vinegar
- fresh lemon juice, 2, tablespoons,,
- salt, ¾, teaspoon,,
- freshly ground black pepper, ½, teaspoon,,tellicherry-peppercorns
- yuzu oil, 5, tablespoons,,omed-yuzu-oil
- fresh pea shoots, 2, cups, cut in 2 inch pieces,
- fried shallots, 2, tablespoons,,maesri-fried-shallots
- Place the rice and water in a medium saucepan over medium high heat, cover with a tight fitting lid and bring to a boil. Reduce the heat to low and cover cook for 17 minutes. Once done, turn off the heat and let the rice stand for 10 minutes with the lid on. Transfer rice to a bowl.
- Heat a heavy bottomed skillet over medium-high heat. Place the scallions in the pan and press them down with another weighted pan, cook for 4-5 minutes flipping once. The scallions should be blistered and charred. Transfer to a plate and let cool.
- Fill another pot with water and bring to a boil. In the meantime, fill a large bowl with ice and cold water for shocking the vegetables.
- When the water comes to a boil add salt, asparagus and snap peas, cook for 30 seconds. With a slotted spoon, remove the vegetables from the pot and plunge into the ice water.
- To make the vinaigrette, add the charred scallions, mustard, vinegar, lemon juice, salt, pepper, and yuzu oil to a blender. Blend on high for 1 minute. Taste for seasoning and scrape the blender down if necessary. Blend again for another 20 seconds and pour over the rice. Remove the asparagus and snap peas from the ice water and add to the rice along with the pea shoots. Toss to combine and garnish with fried shallots on top.
