Rice & Broccoli Salad with Soy Wasabi Dressing

Ingredients:

 Medium grain rice

• 300g Rice (washed and rinsed)
• 950g Water 
• 4g Salt (pinch) 

Vegetables  

• 4 Cobs of corn (blanch)
• 500g Broccoli (washed, chopped and blanched)
• 1 Bunch spring onions (thinly sliced)
• 2 Carrots (diced and blanched)
• 1 Onion (thinly sliced)
• 5g Sesame seeds (toasted)
• 5g Toasted peanuts (toasted)
• 50g Red capsicum (diced)

Soy wasabi ginger dressing

• 20ml Soy sauce
• 10g Wasabi
• 250g Water
• 1tbl Honey
• Pinch Salt
• 2g Pepper

Method:

To make the Trukai Medium Rice:

1. Wash the rice and drain.
2.  Place rice in a small pot. Add water and salt. Cover with a lid and bring to boil. Once the rice comes up to boil turn down to low simmer and cook for approximately 17min. Larger portions will take longer to cook. 
3. Once cooked and water is absorbed, remove from heat and keep covered with lid for 5 min. This will steam the rice and dry out.  Take fork and run through the rice to fluff the rice.

To cook the vegetables:

1. For the vegetables chop and have the vegetables ready for blanching.
2. Boil some water with salt. Once the water comes to boil blanch your vegetables for 30sec. once blanched cool them down and set aside.
3. Set the vegetables aside ready to incorporate into your rice.

To make the soy wasabi ginger dressing

1. Combine all ingredients in a bowl and begin to whisk.
2. Adjust seasoning with lemon juice

For the salad:

1. Take the rice and the vegetables and mix thoroughly.
2. Once mixed, drizzle some of the amazing soy wasabi ginger dressing on.
3. Finish with toasted sesame and peanuts. Serve cold and enjoy