Spring Rice Salad

Every spring I look forward to making a dish full of spring delights with all the tender greens and edible flowers. Many you can find growing in your own yard like Red Bud Blooms, Dandelion, Wild Violets. I also like to let all the brassicas flower and collect the yellow blooms. Arugula flowers are my favorite.

2-3 cups of cooked brown rice
Sushi Vinegar(Can be found at any Asian Store)
A spoonful of your favortite oil, EVO, Sesame, Grapeseed…
A hand ful of your favorite greens (In this case it was arugula and mizuna)
A handful of your favorite edible flowers (brassica flowers and arugula flowers)
2 inches of a carrot, cut into small pieces

1. Using day old rice is the easiest. That way you don’t have to cool down the rice before adding the tender greens and flowers. Start by adding about a cup of sushi vinegar to the rice and break up the rice by ‘cutting’ into the rice and not mixing it. You don’t want to make it mushy.

2. When the vinegar is absorbed by the rice, lightly toss the greens and carrots together in your favorite oil and toss together with rice.

3. Sprinkle the edible flowers on top and serve!

Easy and beautiful! If you don’t have flowers, it still works really well with just tender salad greens. The picture below is a variation of brown rice, arugula, ground sesame seeds, avocadoes, soy sauce and sesame oil! Enjoy spring!