Name: Ginger Rice Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups cooked rice; 4 – 5 cloves of roasted garlic – chopped; 1 medium sized jalapeno – sliced thin – with seeds; 3 – 5 stalks of celery with celery leaves - chopped; 8 – 10 slices of pickled ginger – chopped; 10 – 12 fresh basil leaves – chopped; 15 oz. can of black beans – rinsed and drained; 4 – 5 tbs. of marinated ginger juice; 2 - 3 tbs. honey; 1 ½ tsp. salt; 1 tsp. red pepper flakes; Freshly grated nutmeg – a few nice gratings of the fresh nutmeg

Ingredients

Units Scale

4 cups cooked rice
4 - 5 cloves of roasted garlic - chopped
1 medium sized jalapeno - sliced thin - with seeds
3 - 5 stalks of celery with celery leaves - chopped
8 - 10 slices of pickled ginger - chopped
10 - 12 fresh basil leaves - chopped
15 oz. can of black beans - rinsed and drained
4 - 5 tbs. of marinated ginger juice
2 - 3 tbs. honey
1 1/2 tsp. salt
1 tsp. red pepper flakes
Freshly grated nutmeg - a few nice gratings of the fresh nutmeg

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Instructions

My version of a simple marinade for fresh ginger – take the bark off of two-inch piece of fresh ginger; using a very sharp knife, slice the ginger very thin and place in a small bowl. Place about 3 – 4 tablespoons of sugar in the bowl with the sliced ginger. Cover the ginger-sugar mixture with either cider vinegar, rice vinegar or simply white vinegar.
Place the chopped celery, garlic, fresh basil leaves, jalapeno, fresh sliced marinated ginger and beans in a bowl. Add the rice, seasonings, honey and marinade juice in the bowl and toss. Taste for seasonings and refrigerate until ready to use.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1