Ingredients
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1
|
cup
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Mahatma® White Rice
|
|
|
|
For the Dressing:
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|
1
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cup
|
minced red onion
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|
1/3
|
cup
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raspberry vinegar
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|
1/4
|
cup
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orange juice concentrate
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|
2
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Tbsps
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light soy sauce
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|
1/4
|
cup
|
sliced mint leaves
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|
1
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Tbsp
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fresh ginger root, grated
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|
1/2
|
cup
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olive oil
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|
|
|
For the Salad:
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|
2
|
each
|
small chayotes (about 2 cups)
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|
1/2
|
lb
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sugar snap peas, trimmed
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|
1
|
cup
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jicama, peeled and julienned
|
|
1
|
|
red bell pepper, julienned
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|
1/4
|
cup
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sliced basil leaves
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Cooking Directions
Prepare rice according to package directions. Remove from heat and let cool.
Mix all vinaigrette ingredients, until blended. Add olive oil in a thin stream and whisk until blended.
Quarter chayotes and cook in boiling water until just tender, about 5 to 8 minutes. About 2 minutes before chayotes are cooked, add sugar snap peas to water and cook until crisp tender. Drain vegetables. Plunge chayotes and peas into ice water. Drain. Pat dry. Cut chayotes into 1/4-inch cubes. Add vegetables and rice to vinaigrette. Toss to combine.
Serve at room temperature or chill.
TIP: If desired, serve on a bed of lettuce leaves and garnish with mint leaves.