Another lifetime ago when I lived and worked in London there was a Cranks Wholefood Cafe not too far away from my office and I used to love their “macro rice” which was basically brown rice, ginger, soy, and toasted sesame seeds. So comforting and deliciously simple! I had a sudden craving for it the other day and so decided to reinvent it with some additions. It did not disappoint. I served mine with a little cubed avocado. It should be just a little warm or at room temperature, though it is probably nice on a summer’s day, chilled.
Macro Rice Warm Salad
Prep time
Cook time
Total time
Warm brown rice with finely chopped red cabbage, red onion, parsley, ginger and toasted sesame seeds.
Author: Deb
Recipe type: Salad, Rice,
Cuisine: Macrobiotic / Japanese
Serves: 2-4 servings
Ingredients
- ½ cup raw short grain or medium grain brown rice, cooked (around 1.5 cups cooked)
- 1 cup very finely chopped red cabbage
- ½ cup finely chopped parsley
- ½ cup cooked edamame beans
- ⅓ cup very finely chopped red onion or spring onions
- 1 cup finely chopped baby spinach
- 1 tablespoon finely grated fresh ginger
- 2-3 tablespoons tamari / soy sauce
- 1-2 tablespoons sushi seasoning (seasoned sushi vinegar)
- 2-3 tablespoons toasted sesame seeds
- Optional: top with a little dried chopped chillies / cubed avocado
Instructions
- When the rice is still hot (do not rinse, it should be a little stickly and still with some moisture) put it in to a large bowl and mix in the cabbage parsley, onion and ginger.
- Once it has cooled a little add the baby spinach and soy sauce to taste, then stir in the toasted sesame seeds and sushi seasoning. Leave to sit for 5 minutes and serve at room temperature.