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Ingredients:

FOR THE DRESSING:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic

FOR THE SALAD:
1 cup black rice
1/4 pound snow pea
2 medium carrots, trimmed, peeled, and grated
4 green onions, trimmed and thinly sliced
1/4 cup finely diced red bell pepper

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.

TO MAKE THE SALAD: Rinse the rice and drain well. Cook in plenty of boiling salted water until the grains are soft to the bite, 30 to 35 minutes. Drain well. Allow to cool for about 10 minutes, then add to the dressing. Mix well.

In a small saucepan bring about 2 cups salted water to a boil. Add the snow peas and blanch until crisp-tender, about 1 minute. Drain and plunge into ice water to crisp. When cold, drain well and pat dry with paper towels. Stack and cut into 1/4 inch diagonal slices.

When the rice has cooled to room temperature, add the snow peas, carrots, green onions, and bell pepper and toss to combine. Serve at room temperature.


From Weberís Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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