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Cool Rice Bowl With Radishes

Makes 4 servings

½ cup brown basmati rice
3 TBSP seasoned rice vinegar
1 TBSP vegetable oil
1 tsp peeled, grated fresh ginger root
1 tsp sugar
½ tsp salt
coarsely ground black pepper
2 drops Asian sesame oil
½ cup sugar snap peas, washed, destrung, and cut in thirds
1 bunch radishes, scrubbed, halved if large, and sliced
1 green onion or scallion, thinly slivered
¼ cup slivered, toasted blanched almonds

Rinse rice. Prepare according to package directions.

While rice cooks, whisk together vinegar, oil, ginger, sugar, salt, pepper, and sesame oil.

When rice is done, toss it with vinegar mixture.

If serving immediately, let rice cool to room temperature. If serving later, refrigerate. Just before
serving, add sugar snaps, radishes, scallions and almonds and toss gently. May be served at room
temperature or cold.

Recipe can be easily doubled, tripled, quadrupled, etc to feed a crowd.

Adapted from Good Housekeeping magazine June 1999.

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

New photo added: , , , , , ,

New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

New photo added: , , , ,

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