INGREDIENTS:
For the Dressing
2 crushed cloves garlic
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp sesame oil
2 tbsp rice wine vinegar or mild white vinegar
* Asian style hot sauce and sugar to taste
For the Salad
6 oz long-grain and wild rice mix
1/2 cup snipped dried apricots
1 medium carrot, grated
1/4 English cucumber, grated and squeezed of its moisture
4 green onions, finely chopped
2 cups bean sprouts
1/4 cup chopped cilantro
8 oz piece barbecued pork, thinly sliced
* fresh apricots, pitted and sliced
INSTRUCTIONS:
Prep Time: approximately 4 hours..
1. Combine dressing ingredients in bowl, and reserve. Cook rice in boiling water until just tender, add dried appricots for the last 5 minutes of cooking. Drain well, gently rinse in cold water and drain well again, let cool in shallow pan.
2.Gently toss them and the remaining ingredients, except for the pork, a few of the bean sprouts, chopped green onions and cilantro into the dressing. Mound rice on four salad plates, sprinkle with reserved bean sprouts, green onions and cilantro.
3.Divide and arrange slices of the pork on top and garnish with fresh apricots, and serve. Salad, without its toppings, can be made several hours in advance, stored in the fridge, and plated later.
Serves 4
Submitted by Chef Gary M
