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.
two smaller cooking pots
one big salad bowl
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!