This salad packs a flavour punch with its combination of Szechuan flavourings. It’s a great way to use up leftover barbecued steak and/or vegetables. To toast the Szechuan peppercorns and whole coriander seeds, heat them in a small dry skillet over medium-high heat, shaking the pan, about 2 to 3 minutes or until fragrant. Yield is 6 servings.
ingredients
directions
In a medium saucepan, combine the rice with the water and 1 1/2 tsp. salt and bring to a boil.
Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.
Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.
When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette.
Let cool, then add the remaining ingredients.
Season with salt and pepper and top with the raw sliced green onions.