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Warm Jasmine Rice Salad

October 14, 2008
This salad was a delicious surprise.  I knew it would taste good,  but I just didn’t know how good it would taste.  It’s a warm, not hot, rice salad with a lot of fresh herbs.  It would be great with grilled chicken, fish or beef especially this beef.  The recipe below serves 8 and can be easily modified.
Ingredients:
4 cup just-cooked jasmine rice
4 red Thai chilis, seeded and sliced thinly
3 T ground dried shrimp
3 T ground peanuts
3/4 c seedless cucumber, julienne
1/2 cup fresh cilantro leaves, chopped
1/2 c mint leaves, chopped
1/2 c basil leaves, preferably Thai basil, chopped
4 T fresh lime juice
4 T fish sauce
3 t sesame oil
3 T fine peanut oil
3 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6-8 medium-large shrimp, poached until just done and sliced in half lengthwise
Mixed greens

Directions:

Cook rice and let sit 10 to 20 minutes.  Add the chili, dried shrimp, peanuts, cucumber, cilantro leaves, basil and mint.

Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

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