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Source: Rice

Asian Rice Salad with Ginger
An excelent salad to start off a great meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 cup dried oyster mushrooms, (about 3/4 ounce)
1 1/2 cups medium grain white rice, preferably Asian style
1 tablespoon Oriental sesame oil
1 1/2 teaspoons olive oil
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper flakes
1 1/2 teaspoons rice vinegar
2 tablespoons soy sauce
1 medium red bell pepper, cored, seeded and diced
3 green onions, chopped
1 cup snow peas, blanched and sliced
1/2 cup canned waterchestnuts, drained, rinsed and cut in half
1/2 cup canned sliced bamboo shoots, drained and rinsed
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
2 tablespoons Oriental sesame oil

Prpare the salad: In a small bowl, combine the mushrooms with hot water to cover and let stand for about 15 minutes, or until softened. Drain the mushrooms in a sieve lined with a double thickness of cheesecloth or dampened paper towels placed over a bowl. Reserve two tablespoons of the soaking liquid, and refrigerate any remainig liquid for soup, stew or sauce. Rinse the mushrooms to remove any grit.
Meanwhile, cook the rice according to the basic method for boiling rice or according to the package directions. Let cool.

In a small nonreactive skillet, heat the sesame oil and olive oil over medium heat. Add the ginger and garlic and cook, stirring for about 1 minute or until aromatic. Add the mushrooms, salt, pepper and pepper flakes and cook, stirring frequently, for 3 to 4 minutes or until mushrooms absorb the oil and and color slightly. Transfer the mushrooms to a plate.

Add the reserved two tablespoons mushroom soaking liquid, the vinegar and the soy sauce to the skillet and cook, scraping up any browned bits from the bottom of the can. Let cool.

Spoon the rice into a serving bowl. Add the mushrooms,bell pepper, green onions, snow peas, water chestnuts and bamboo shoots and mix well.

Prepare the dressing In a small bowl combine the lemon juice, vinegar, ginger and garlic. Gradually whisk in the oriental sesame oil.

Add the dressing to the rice salad and toss to coat. Cover and refigerate up to one hour. Serve slightly chilled.

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