Great casserole that cooks up quickly and with cheese! For a summertime twist, try adding other vegetables like sliced zucchini or chopped spinach.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup rice vinegar
- 2 tablespoons white sugar
- ½ teaspoon salt
- 1 cup matchstick-cut carrots
- 1 cup matchstick-cut daikon radish
- 2 cups water
- 1 cup basmati rice
- 1 ½ tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon chile paste (such as sambal oelek), or to taste
- ½ teaspoon salt
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped roasted peanuts
- 2 green onions, thinly sliced
Instructions
- Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
- Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.
- Nutrition data for this recipe includes the full amount of the pickling ingredients. The actual amount of pickling ingredients consumed will vary.
Reviews
Made some changes, grocery’s store was out of daikon, put in diced cucumbers. It was OK. Not the greatest, but not bad.
A couple things when you’re making this recipe. Firstly, I’d suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don’t let the dressing’s taste scare you before you actually dress the salad! It’s definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I’d say maybe a little more chili paste. A little more lime juice. Just some overall kick!