Another typical recipe development day. Dawndra on her way to take food photos. I’ve got brown rice and a bunch of odds and ends in my fridge but I’m feeling uninspired. Time is ticking away. So I freak out. Open cupboards, fridge, pull stuff out left and right. The boys are dragging bags of food off the counter into the toy room like little monkeys because they see I’ve lost my concentration. Becoming frantic….trying not to turn into “scary mommy”. Suddenly I see that I’ve got miso paste; miso dressing on a cold brown rice salad! Phew. Then Melissa saves the day with the clutch ingredient suggestion~roasted peanuts. Yeah, it turned out to be the best cold brown rice salad. Ever. It went something like this:
3 cups cooked, cooled brown rice tossed with (what I had in my fridge): Couple of julienned carrots, 4 sliced radishes, 3 sliced green onions and about a cup of roasted peanuts. All of this was tossed with a simple miso dressing consisting of; 1/4 cup olive oil, 1/4 cup water, 1/4 cup white or red miso, 2 tbsp agave or brown rice syrup and 2 tbsp rice vinegar (or other vinegar, but use less). Blend this dressing really well (I used food processor). Sprouts would have been really good in this. Topped with a couple fresh, cold shrimp this is an extravagant salad for dinner guests. I could go on and on…
After Dawndra got her photo done we sat around this salad with three forks like vultures. Between bites we patted ourselves on the back for another successful recipe/gossip session. Isn’t it pretty? If only we had a wee bit of saki….
