This easy to make Mediterranean-style Rumie Rice Salad was a recipe we curated for our Spring Renascence campaign. It's fun to be using rice in a less serious manner and the inclusion of vege definitely adds a colour pop to your meal.
Try out the recipe below and let us know what you think!
Rinse 2 cups of Beras Rumie, cook with 2.2 cups of water and 1 tsp of Tucu. Let it cool completely.
Dice tomatoes, and marinate with 2 tsp of Mu Artisan First Draw Soy Sauce
Cut and dice 2 kyuri/cucumbers and add 1 tsp of Tucu to draw out excess water. Let sit for 10 minutes and pour away the excess water from the cucumber.
Dice 1 yellow capsicum
Roughly chop 1 bunch of parsley (you can substitute parsley with any preferred fresh herb)
In a bottle, mix in 2 tsbp of LVSHI Organic Leek & Ginger oil, 6 tbsp of pickling juice from By Grace Vinegared Onion, juice of ½ a lemon, 2 tsp of tucu and 2 tsp of freshly ground lada bihis. Cap the bottle and shake vigorously to mix well. This will be the dressing.
In a large salad bowl, add cooked and cooled Beras Rumie, marinated tomatoes, diced kyuri, diced capsicum, 2 tbsp of By Grace Vinegared Onion, and roughly chopped parsley.
Pour in dressing from step 6.
Mix well before serving. Salt, pepper and lemon juice can be added to taste.
And it's ready to be served. We recommend to serve it cold for the best experience.
Let us know your review after trying it!
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