Friday, May 13, 2005

Szechuan Chicken and Red Rice Salad with Sesame Dressing

Szechuan Chicken and Red Rice Salad with Sesame Dressing (Adapted from The Whole Grains Cookbook)

2 cups vegetable broth
1 cup Wehani rice, rinsed and well drained (can use any red rice)
3 tablespoons tahini
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon hot sesame oil
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon crushed Szechuan peppercorns
8 ounces boneless skinless chicken breasts, cooked and shredded
2 cups bean sprouts
4 scallions, thinly sliced
1/3 cup chopped peanuts

In a medium saucepan, bring rice to a boil - stir in rice, reduce heat, cover and simmering until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 10 minutes to finish cooking through. Uncover and allow rice to cool to room temperature.

In a small bowl, whisk together tahini, soy sauce, oils, rice vinegar, sugar, ginger, garlic, salt and crushed peppercorns.

In a medium bowl, add shredded chicken and 2 tablespoons of the sesame dressing - toss well to coat. Stir remaining dressing into the rice.

To serve, evenly divide the dressed rice onto four plates - top each with a portion of the bean sprouts, chicken mixture, scallions and peanuts.

Makes 4 servings.

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