Rice Salad à la Quay Co-op
This recipe was one of a job lot imported from Cork City in Ireland along with a cook, or was it the other way round? In any event it is another winner, being a good all year rounder but particularly useful in winter when salad vegetables are at a premium. The combination of spices and shoyu give it a decidedly oriental flavour.
Ingredients
4oz Cooked Brown Rice
2oz Roasted Peanuts
1 Large Leek
2 Teaspoons Dry Ginger Powder
3 Tablespoons Shoyu
2 Teaspoons Turmeric
Sunflower Oil
Method
- Trim the leek, thinly slice and wash to remove any grit then drain well.
- Put a little sunflower oil in a Wok on a fairly high heat add the leek and the ginger and fry stirring constantly for two minutes. Add the turmeric fry for one more minute.
- Add the shoyu and stir well together for half a minute then remove from heat and allow to cool.
- When the leek mixture has cooled mix with the rice and peanuts.
- If you have not got roasted peanuts use plain peanuts and roast them yourself. Put the nuts on a baking tray, drizzle a little sunflower oil on them and put them in a hot oven, check them after five minutes and as soon as they are browned take them out and cool them. Alternatively you can roast them on top of the stove in a heavy frying pan, cast iron is best, using very little oil.
- If you are in a mood to be generous smoked tofu compliments the leek and ginger very nicely, either include a little in the salad or serve braised smoked tofu with it as a starter. If you ever find yourself in Cork call in at the Quay Co-op’s Café they are a good crowd of fellow co-operators and at the mention of our name will probably overcharge you.