Serves 4 or 8 as a side dish
Main or Side Dish

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 to separate greens from whites,
  • asparagus, 1,bunch, cut into 1 ½ inch pieces,
  • snap peas, 1, cup, ends trimmed and strings removed,
  • fresh pea shoots, 2, cups, cut in 2 inch pieces,
  • 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
  • fried shallots, 2, tablespoons,,maesri-fried-shallots 

 

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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 to separate greens from whites,
  • asparagus, 1,bunch, cut into 1 ½ inch pieces,
  • snap peas, 1, cup, ends trimmed and strings removed,
  • fresh pea shoots, 2, cups, cut in 2 inch pieces,
  • 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
  • fried shallots, 2, tablespoons,,maesri-fried-shallots 

 

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  1. Place the rice and water in a medium sauce pan 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, let the rice stand for 10 minutes off heat. After 10 minutes, remove the lid and transfer the rice into a bowl.
  2. Hear a heavy or preferably cast-iron skillet over medium-high heat. Place the scallions in the pan and press them down with another pan or bacon weight, cook for 4-5 minutes flipping once. The scallions should be blistered and charred. 
  3. Fill another pot with water over high heat bring the water to a boil. In the meantime, fill a large bowl with ice and cold water for shocking the vegetables.
  4. When the water come 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.
  5. 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 form the ice water and add to the rice along with the pea shoots. Toss to combine and garnish with fried shallots on top.