Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

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Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

  • Yield: 2 Servings 1x




  1. In a bowl, rinse rice in several changes of cold water until water is almost clear and drain in a colander. Let rice stand, uncovered, in colander at least 30 minutes.
  2. Place rice and 3 cups water in a 3-quart saucepan and bring to a boil over high heat. Reduce heat to moderate and boil rice, covered, 5 minutes. Reduce heat to low and cook rice, covered, until liquid is absorbed, 10 to 15 minutes. Let rice stand, covered, 10 minutes and spread in a large shallow baking pan. Sprinkle rice with vinegar and toss with a wooden spoon. Allow to cool to room temperature.
  3. Pit umeboshi plums, and coarsely chop umeboshi and pickled ginger. In a bowl stir together rice, umeboshi, and ginger.
  4. Have ready a bowl of ice and cold water. In a saucepan of boiling water cook peas until bright green, about 30 seconds, and then transfer to ice water to stop cooking. Drain peas and cut crosswise into thin strips.
  5. Just before serving, stir peas into salad and season with salt.


*From: Gourmet  | August 1998

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