South of the Border Salad Bowl
posted by RiceSelect on 7/22/2016
Post courtesy of Katy Keck
It was a perfect confluence of events. I was invited to a dedication at a local yacht club, complete with naval officers and Girl Scouts, and asked to bring a side to share. I had just loaded up with fresh corn, heirloom tomatoes, peppers and tomatillos (it’s true, I have been to five farmers market in six days – it’s that time of year – and no, I don’t have a problem, but thanks for your concern)! And then a fabulous box filled with RiceSelect Texmati Rice appeared on my doorstep awaiting a review (two thumbs up), courtesy of culinary friends at Mambo Sprouts. The wheels were already turning. Rice. Grilled Veggies. Salad Bowl. Rice & Grilled Veggie Salad Bowl. Voila! A summer salad jammed packed with flavor was born.
RiceSelect Texmati, in case you don’t know, combines the best qualities of basmati and American long-grain rice and has a popcorn-y aroma and nutty taste. Because the grains cook up dry, separate and fluffy, it is the ideal choice for a rice salad. Flavor + Texture. Win. Win. I was off and running to whip up a big batch of South of the Border Texmati Rice & Grilled Vegetable Salad. With Lime Cilantro Dressing!! Oh, yeah!
As my mind was spinning around southwestern flavors, I remembered a vinaigrette that was a fan-favorite in my earliest catering days. Lots of cumin. It was pretty basic – a bit of a one note samba by today’s palate’s cries for layers of flavor – so I dosed it with Sriracha, a serious hit of lime (juice and zest) and cilantro. Yum. I can’t be sure, though there are rumors of hoarding and hiding the leftovers, but I do believe this dish got better the next day. Even the grilled romaine held up. Especially with starch based dishes, it’s always important to re-taste for seasonings and acid both before you serve it and again the next day. To my palate, it was still well-seasoned the next day, but it’s your kitchen, you be the judge.