We had a birthday potluck at the office on Thursday, and the theme was “green” food, as in the food had to have something green in it or be green. As it happened, I had bought a bag of green sticky rice when we were in Downtown Disney, so I decided to use it to make a salad. Well, I’ve never cooked sticky rice before, let alone green sticky rice, so I had no idea just how sticky, or rather, glutinous, it would be. It is sticky! The green color was faint, but as I mixed in some basmati rice, the effect is dimmed. With the vinaigrette and vegetables, though, it was a quite nice salad, and everyone loved it. You don’t need sticky rice to make this, so feel free to substitute all basmati or brown rice, farro, or even Israeli couscous.
Sticky Rice Salad Printable recipe
4 cups cooked sticky rice (substitute rice of choice)
1 English cucumber, cut into bite-size chunks
1 pint cherry tomatoes, halved
1 red bell pepper, cut into bite-size chunks
1 bunch green onions, sliced
1/2 cup parsley, minced
2 tablespoons mint, minced
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1 clove garlic, grated
1 teaspoon dried basil
3-4 tablespoons sugar
Salt & pepper to taste
In a large bowl, combine salad ingredients.
Whisk together vinaigrette ingredients and pour over salad mixture.
Serve at room temperature.