Thai Brown Rice Salad with Fresh Herbs Pressure Cooker Recipe

Thai Brown Rice Salad With Fresh Herbs Pressure Cooker Recipe

Ingredients

SERVES 4 to 6

Serve the salad room temperature or nice and cold.

THAI VINAIGRETTE

• ½ cup seasoned rice vinegar
• 3 tablespoons light olive oil
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon brown sugar
• ½ teaspoon hot chili oil
• juice and grated zest of 1 lime.

SALAD

• 4 cups cooked long-grain brown rice, at room temperature
• 1 medium hothouse cucumber, thickly sliced into rounds, then cut into quarters
• 3 green onions (white and part of green), trimmed and thinly sliced
• 1 cup frozen petite peas, thawed
• ½ cup shredded carrots
• 1/3 cup loosely packed chopped fresh basil
• 1/3 cup loosely packed chopped fresh cilantro
• ¼ cup loosely packed chopped fresh mint

Method

1. In a small bowl, whisk together the vinaigrette ingredients
2. Cover and refrigerate if not using right away
3. Place the rice in a medium salad bowl
4. Add the cucumber, green onion, peas, carrots, and herbs
5. With a large rubber spatula, fold and combine the salad ingredients and all of the vinaigrette to lightly coat and evenly distribute all the ingredients
6. Serve at room temperature or store in the refrigerator at least 3 hours and serve the salad chilled

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