This is a bit of Southwest fusion. Roll this up with Smashed Black beans into a burrito, or serve with Grilled, smokey tofu.
- 1 3/4 cups water
- 1/4 cup lime juice
- 1 cup rice, rinsed and drained
- 1/2 bunch cilantro, chopped.
Bring the water and lime juice to a boil in a sturdy sauce pan. Add a pinch of salt, and the rice.
Turn the heat down to a simmer, cover with a tight lid and cook for 30 minutes.
When the rice is done, add the cilantro and fluff with a fork.
Roll up in a burrito and enjoy.
Ginger Jicama Salad with Quinoa cake
I love creating salads in the summertime, especially salads that have the ability to refresh you and cool you down.
Jicama is a Sonoran Desert root that is fiber and water. It absorbs the flavors of almost anything else. It also adds a great crunch to otherwise squishy ingredients like papaya.
I went to the Market the other day, and they had just brought in fresh Hawaiian Papayas. I knew I had to bite. I thought I was just going to eat one by itself, but no…no treat for me. I was having a culinary experience in the kitchen, and in that exact creative moment, this salad was born.
Ginger Lime Jicama Salad with Papaya & Apple
- 1 medium jicama (or 1/2 of 1 large), julienne
- 1 Granny smith apple, julienne
- 1 hawaiian papaya, julienne
- 1 to 11/2 tsp of fresh grated ginger
- 1 tsp of your favorite chili powder (can be hot or mild, you decide)
- Juice of several fresh limes. If you can't find fresh, find the lime juice in the refrigerator section that says fresh (not from concentrate).
- 3 tbsp Apple cider vinegar
- Cilantro for garnish
Julienne all the ingredients, except for ginger. You can use a Japanese mandolin, also called a Benriner. Combine all of the ingredients in a mixing bowl, and mix thoroughly. Garnish with fresh cilantro. Chill for several hours before serving.
Take this salad to your favorite BBQ gathering, they'll beg you for more.