Jasmine Rice Salad

[gayla]

Jasmine Rice Salad

6 cups Jasmine Rice
sauce:
3 cups of water
3 stalks Fresh lemon grass or 2 tbs dried lemon grass
1/4 cup soy sauce
1 cup sugar , or 3/4 cup honey
2 tbs grated fresh ginger or 1/2 tsp dried ginger
1/3 tsp cayenne or hot chili powder
2 limes , the juice and grated peel

Salad

1 1/2 cups shredded coconut
1 cup finely chopped spinach
1 cucumber , thinly sliced and quartered
1 cup Jicama diced into 1/2 inch pieces
1/4 red bell pepper cut into 1 inch thin strips
1/2 cup chopped green onions
1/2 cup snow peas
1 cup bean spouts
1 cup peeled diced orange
1/2 cup chopped cilantro
1 cup chopped roasted peanuts

First boil the rice according to package directions . Cool. to cool rice quickly
spread it in a think layer on cookie sheets or in a large bowl.

In a saucepan, combine the water and lemon grass( to make lemon grass tea ) and simmer for at least 8 minutes
then set aside to cool. In a frying pan dry-roast the coconut by stirring over medium
heat until toasted golden . Strain the lemon grass from the tea. To the tea, add all the rest of the sauce ingredients and mix or blend well.

Assemble salad by gently tossing rice , coconut, and vegetables with sauce. Serve chilled top with chopped roasted peanuts