Forbidden Rice Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups cooked forbidden rice
• 2 tablespoons fresh lime juice
• 1 1/2 cups packed coarsely chopped watercress leaves, and fine stems
• 1 1/2-2 cups chopped long beans or 1 1/2-2 cups green beans (1/4 inch lengths)
• 2 -3 medium plum tomatoes, finely chopped
• 2 tablespoons finely chopped fresh mint
• 1/4 cup packed fresh asian basil or 1/4 cup sweet basil, coarsely chopped
• 1 cup loosely packed fresh coriander leaves, coarsely chopped or shredded
• 1/4 cup finely sliced shallot, separated into rings
• 1 teaspoon finely minced lemongrass
• 1 birds eye chiles or 1 serrano chili, minced
• 1/2 cup thai fish sauce
• 1/4 cup water
• 1 teaspoon palm sugar or 1 teaspoon substitute brown sugar
• 1/2 teaspoon minced lemongrass
• 1 clove garlic, minced
• 1/2 teaspoon crumbled dried red chili
• 3 tablespoons fresh lime juice
• 1 leaf lettuce leaf, to line the serving platter

Recipe

• 1 place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps.
• 2 add the lime juice and toss to mix.
• 3 add the watercress and toss.
• 4 place a large saucepan with 1 inch of water over high heat and bring to a boil.
• 5 add the beans, cover, and blanch for 1 minutes, or until slightly softened.
• 6 drain and add to the rice, tossing to mix well.
• 7 add the remaining salad ingredients and toss to mix.
• 8 to prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat.
• 9 add the sugar, stirring to dissolve thoroughly.
• 10 add the lemon grass, garlic, and chile and bring to a boil.
• 11 lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
• 12 transfer to a small bowl and add the lime juice.
• 13 stir the dressing well, then add 3 tablespoons of the dressing to the salad.
• 14 toss and taste.
• 15 add another tablespoon of dressing if desired.
• 16 line a large platter with lettuce.
• 17 mound the salad on top.
• 18 serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.
• 19 the salad can be eaten with a spoon and fork, the modern thai way, or scooped up with lettuce leaves.