Buchu Rice Salad with Cumin Roasted Vegetables
Spicy rice salad brightened by garlic chives paired with smoky, creamy roasted vegetables.
Buchu Rice Salad with Cumin Roasted Vegetables
Serves 4-6
This salad makes for a filling dinner any time of year however, the rich creaminess of the squash associated with fall is an interesting foil to the beautiful young buchu I found as spring is beginning. Use any combination of your favorite vegetables to make this salad your own.
“Recipe Tips:
1. I used Korean mixed rice and cook my rice in a rice cooker. The measurements listed are based on using 4 rice cooker cups of rice and the measured amount of water I use. However, brown rice would work as well. The amount of cooking liquid for 3 cups of brown rice should be based on the package directions.
2. The skin of kabocha squash becomes tender when cooked. It should not be peeled prior to cutting and baking.”
Ingredients
Rice
650g (3 c) Korean mixed rice, washed
650ml (3.25 c) water
5g (2 in) dashima
2 bay leaves
1.5 t kosher salt
Roasted Vegetables
910g (2 lbs) kabocha squash, cut into .5 in chunks
680g (about 1.5 lbs) broccoli, broken into large florets, stem trimmed and cut into chunks
460g (about1 lb) carrots, cut into .5 in chunks
25-30 whole garlic cloves, peeled and ends trimmed
2.5 T vegetable oil
Spice Mix
1 T ground cumin
2.5 t kosher salt
.5 t ground black pepper
.5 t ground Sichuan peppercorn
.25 t ground 5-spice
.25 t dried thyme, crushed
Salad Dressing
5 T rice vinegar
5 T soy sauce
3 T sugar
2 T gochugaru
1.5 T mirin
1.5 T sesame oil
1 T Dijon mustard (smooth or grainy)
.5 t kosher salt
.5 t ground black pepper
5g (1 t) ginger, grated
3 garlic cloves, grated
Salad Finishing
80-90g (2 c) Korean buchu, cut into 1 in lengths
60g (about 1/3 c) whole almonds, roasted and chopped
Recipe Know-how
Rice
1. Place rice ingredients in rice cooker pot and cook.
To cook on the stove, follow the instructions on the rice package for the amount of liquid and cooking directions.
Roasted Vegetables
2. Preheat oven to 190 C / 375 F.
Line a rimmed baking sheet with foil. Set aside.
3. In a small bowl combine spice mix. Set aside.
4. In a large mixing bowl toss the vegetables with the oil.
Sprinkle all of the spice mix over the vegetable and toss well, coating all of the vegetables in the spices.
5. Pour 2 t vegetable oil onto the baking sheet and place in oven for 5 minutes.
Remove pan and carefully tilt the pan to coat in the vegetable oil.
Pour vegetables onto pan and place in oven.
Roast for 20 – 30 or until the vegetables are tender and charred.
While vegetables roast, continue on with dressing
Dressing
6. Place salad dressing ingredients into a medium mixing bowl.
Whisk together well.
Allow to sit at least 15 minutes to allow the flavors to meld and the gochugaru to hydrate.
Taste for seasoning after the 15 minutes and adjust as necessary.
Finishing
7. Pour warm rice into a large mixing bowl.
Add buchu and about half of the salad dressing.
Using a rice spatula or rubber spatula, toss together to distribute the buchu and coat the rice in the dressing.
Taste for seasoning adding more dressing as desired.
The rice will absorb the dressing poured onto it however, it should not be drowning in dressing.
Divide the rice amongst the plates making a space in the center to put the roasted vegetables.
Divide the vegetables. Sprinkle with remaining dressing and top with chopped almonds.
8. Serve.
