Tomato & Rice Salad with Lime-Ginger Dressing
If you have bottled ginger juice, use it instead of the home-squeezed. You'll need 2 tablespoons.
  • 1 cup brown rice
  • 3/4 teaspoon salt
  • 1 teaspoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 1/4 cup grated fresh ginger
  • 4 teaspoons olive oil
  • 1 tablespoon light brown sugar
  • 3 scallions, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 yellow or red bell pepper, diced
  • 1/3 cup chopped cilantro

1. In a medium saucepan, cook the brown rice according to package directions, using 1/4 teaspoon of the salt.

2. Meanwhile, set a sieve over a large bowl and squeeze the ginger to extract as much ginger juice as possible. Discard the ginger solids.

3. Whisk in the remaining 1/2 teaspoon salt, the lime zest, lime juice, oil, and brown sugar. Add the rice while it's still warm, and toss to combine.

4. Let the rice cool to room temperature. Add the scallions, tomatoes, bell pepper, and cilantro. Toss again. Chill until ready to serve.

Nutritional Information
Per serving: 253 calories, 6.1g total fat (.9g saturated), 0mg cholesterol, 3g dietary fiber (.6g soluble), 46g carbohydrate, 5g protein, 449mg sodium.
Good source of: magnesium, niacin, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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