Friday, April 20, 2012

Garden to Table: Radishes!

It's spring! And you know what that means - your garden is starting to look delicious again. Your radishes may not quite be ready, but here's a recipe to jump start your spring taste buds.

Jicama and Radish Brown Rice Salad

This recipe comes to us from the South Park Community Kitchen. It's a refreshing and delicious way to prepare spring radishes.

Preparation time: 50 minutes, including cooking rice

Yield: 6 servings

Salad Ingredients
  • 3 cups cooked brown rice 
  • 2 cups diced jicama 
  • 3 radishes, thinly sliced and chopped in half 
  • ½ cup cilantro, chopped 
  • ¼ cup toasted pumpkin seeds or pepitas 
  • ¼ - ½ cup quesa fresca or cotija, crumbled (optional)

Dressing Ingredients
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 tsp honey
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp cumin ground
  • ¼ tsp chipotle chile powder

  1. To cook the rice, place 2 cups water and 1 cup brown rice into a small pot. Stir once and then bring to a boil. Cover with a lid, reduce the heat to a simmer, and cook on low heat for 45 minutes. Remove lid and let rest for 10 minutes, then fluff with a fork.
  2. Add the brown rice to a large mixing bowl and add other salad ingredients. Gently mix together to combine.
  3. In a jar with a lid, add all dressing ingredients. Cover with a tight fitting lid and shake for one minute to thoroughly mix. Note: this recipe makes about ½ cup of dressing but you will only need ¼ cup on the salad. Reserve remainder in the refrigerator.
  4. Add dressing to the salad, being careful not to overdress. Taste and season with salt and pepper as desired. Chill in fridge until ready to serve.

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