It feels good to wake up in the morning during the spring, summer or autumn, pick up some goodies in your small garden or take a bike ride for a quick stop to your local market and few minutes later, while whistling your favorite song (in my case a few repetitive notes from enchanting My Sister by Tindersticks these days) and make a huge, colorful and refreshing vegan salad, which will substitute your whole meal. During the winter, though, it’s kind of a challenge to come up with a perfect salad recipe. But I love challenges, so a few years back I started to improve my winter salad selection and at the same time I created some new ones, and the peanut sweet corn rice salad became one of the winter salads I’m the most proud of.
This winter peanut sweet corn rice salad is rich and indulgent, and although it can be served as a vegan appetizer with some healthy crackers (this is a great option during the holiday feasts), in my home this peanut salad is frequently served as a main dish, accompanied with just another leafy green salad or bunch of olives and a glass of white wine.
tools:
two smaller cooking pots
one big salad bowl
wooden spatula
blender
skillet
ingredients:
½ cup brown variety basmati rice
1 ½ cups frozen sweet corn
¾ unsalted roasted peanuts
3 tablespoons white sesame seeds
2 tablespoons hulled sunflower seeds
1 tablespoon flaxseeds
¾ teaspoon salt
5 tablespoons vegan sour cream
few pumpkin seeds for decoration
Peanut Sweet Corn Rice Salad Recipe:
Rinse rice in cold water several times, then add approximately three times as much water than rice in a pot (½ cup rice and 1½ to 2 cups of water) and leave it to soak for an hour or so. Bring rice to a boil, reduce heat to low and cook it half-covered about 30 minutes. Cover rice completely, remove from heat and let rest until it cools completely. Add it into a salad bowl.
Take another pot, add 2 cups of water in and bring it to a boil. Add the frozen sweet corn in and cook for 4-5 minutes on a low heat. Drain the corn through the colander and add it to the bowl.
Take the skillet, heat it, add hulled sunflower seeds and roast them for two minutes, then add sesame and flaxseeds and cover it, because flax seeds love to pop :). Roast the seeds for additional two minutes while shaking the skillet; remove it from heat and leave it aside for additional 5 minutes, then add to the salad bowl.
Take the peanuts and chop them in small pieces. The easiest way to do so is in a blender, but to chop them all evenly, you need to divide peanuts into few small batches and chop them one by one in a blender. Put the peanut into the bowl as well.
Add 5 tablespoons of any kind of sour cream (the sour cream is here just a binder, and its flavor should not dominate), add salt, mix all ingredients lightly with spatula, put few pumpkin seeds on top, serve and enjoy in its magnificent flavour!
What a delicious and healthy looking dish! This is definitely the type of food I enjoy eating.
Thanks for Sharing,
Julie
Gourmet Getaways
It truly is a nice and delicious dish, but be aware – it can be highly addictive, too :)
Peanuts and corn? Now that’s a combination I hadn’t thought of before, but I’d sure love to try it! Since I already have the ingredients on hand, I don’t see why not. :)
Please do, Hannah, and get ready to be hooked ;)
This looks so delicious! I love love love anything peanut so this is right up my alley.
Yes, it’s kind of salad that even the pickier kids wouldn’t say no to, I guess…
Peanut and corn sounds such a lovely combination! I have to try this :)
Please do try it, Evi, and you’ll find out just how well peanut and sweet corn go together :)
It looks delicious Jasmin!
I would definetely enjoy it as a main dish, exactly the way you describe it!
:)
and with a big spoon ;)
Have a great day, dear Evi!
Whenever you serve corn I am there!!! Love your salad, Jasmin :)
Thank you, dear Pang! Maybe one day, I could make this dish for us – who knows… ;)
What a nice wintery salad! I love having rice salads right now it’s just perfect for this time of the year! I put walnuts in mine instead of peanuts, I love that crunch!
Oh yes, rice and walnut is a great combination, too – I’ll replace peanut for walnut to try it, thanks for tip Linda!
Woah!! This salad looks perfect for a lunch meal! I’ll have to find vegan sour cream first tho :D
I agree Hauke, I love to munch this salad for a lunch.
And you don’t even have to look for vegan sour cream, you can add your favorite sour cream instead. But if you would like to follow recipe exactly, I know that der soyananda Sauerrahm is nice German vegan sour cream…
It is such an unusual salad, so welcoming at this time of the year… We eat salads as a main dish and it will be a perfect dinner for when I come home after work.
I agree, it really is an unusual salad with surprising ingredients mix, but they go well together. Kids love it too and the best thing is that you can make it a day ahead and enjoy it right after work with a glass of wine :)
Love anything peanuts. This look soooo perfectly yum. I want.
If we only live on the same continent, dear Anu :)
This looks so yummy Jasmin! Peanuts are one of my favorites. I also love all the other seeds! Nice photos, too! :)
Thank you, Omar for the nice words…
Peanuts are pretty delicious seeds, and they give perfect aroma to this salad recipe.
I go crazy for basmati rice, so this salad is so appealing to me!
Need to try it!
Kisses from Greece, dear!
Well, this salad is just the right choice for you, dear lenia ;)
Wishing you a wonderful day!
Jasmin recently posted…Baked Sauerkraut with Brown Rice and Prunes
It looks so delicious but I hope it won’t cause lots of pimples all over my face. Disgusting!
Dear Steven, I made this peanut corn salad many times, and I didn’t noticed any skin problems after munching it, nor did any of my friends/family members, so I think it’s safe for you too ;)