Umeboshi And Rice Salad With Pickled Ginger And Sugar Snap Peas Recipes

Steps:

• In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
• Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Steps:

• Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

Steps:

• In a bowl rinse rice in several changes of cold water until water is almost clear and drain in a colander. Let rice stand, uncovered, in colander at least 30 minutes and up to 1 hour.
• In a 3-quart saucepan bring water to a boil with rice over high heat and boil, covered, 2 minutes. Reduce heat to moderate and boil rice, covered, 5 minutes more. Reduce heat to low and cook rice, covered, until liquid is absorbed, 10 to 15 minutes. Let rice stand, covered, 10 minutes and spread in a large shallow baking pan. Sprinkle rice with vinegar and toss with a wooden spoon to cool slightly.
• Pit umeboshi and coarsely chop umeboshi and ginger. In a bowl stir together rice, umeboshi, and ginger and cool to room temperature. Salad may be prepared up to this point 4 hours ahead and kept, covered, at cool room temperature. Have ready a bowl of ice and cold water. In a saucepan of boiling water cook peas until bright green, about 30 seconds, and transfer to ice water to stop cooking. Drain peas and cut crosswise into thin strips. Peas may be cooked 1 day ahead and chilled in a sealable plastic bag.
• Just before serving, stir peas into salad and season with salt.

Steps:

• Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
• Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
• In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.