Asian Rice Salad

I turned on the Food Network while I was folding laundry today.  I don't know if it was good or bad, because I was starving, but it proved fortuitous when I made a dinner tonight that my family devoured.  It was reasonably priced, totally good for them, and they couldn't get enough.  I had literally no problem copying an entire dinner from a tv show (I was feeling that inspired by this show!). 

This would make such a perfect summertime salad, but in the middle of winter when we've been eating so much food that sticks to our ribs, this was so refreshing.  That said, it will definitely be making an appearance all year 'round.

Recipe adapted from Melissa D'Arabian of "Ten Dollar Dinners"

Ingredients

Salad -
1 1/2 cups Calrose rice (short grain Asian rice), rinsed
3 cups water
1 cup frozen peas, thawed
1/2 cup red onion, chopped
1 red bell pepper, chopped

Dressing -
3 tablespoons seasoned rice vinegar
4 tablespoons soy sauce
6 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon white sugar
salt and pepper to taste

In a medium saucepan, combine rice and water.  Cover. Bring to a boil, reduce the heat to low, and cook for 20 minutes or until the water has been absorbed.  Remove from the pan and spread on a flat surface (such as a rimmed cookie sheet) to cool.  When the rice is completely cool, toss together with the vegetables.

In a medium bowl. whisk together the vinegar, soy sauce, sesame oil, sugar, salt and pepper.  Slowly whisk in the oil until well combined.  Toss the salad with the dressing and refrigerate until ready to eat.

We served this with lettuce wraps, but any sort of Asian-inspired protein-rich dish would be awesome with it.