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!
Ingredients |
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| Rice Salad |
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| Salad Dressing |
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Instructions
- 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.
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Let us know your review after trying it!
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