Warm Red Jasmine Rice and Broccoli Salad

When I got an email about another opportunity to submit a recipe to have a chance to go to California, I jumped at it. Can you tell I REALLY want to go? Electrolux and Foodbuzz invited all Featured Food Publishers to submit our favorite Thanksgiving sides, desserts or appetizers. I was excited it really did not have to involve meat, ya know?

When I look through past side dishes I have enjoyed around family gatherings, I remember mashed potatoes, gassorted vegetable dishes, rice pilafs and many more goodies. I decided to create something new and perfect for all that celebrate Thanksgiving. I partnered a salad and a rice pilaf together and came up with a warm rice salad that was super savory. It had a combination of flavors and I only imagined it to go well with sweet potatoes, sauteed green beans, stuffing, and even cranberry sauce (my favorite).

I have a variety of exotic and wild rice options in my pantry because it is packed with nutrients, more than brown and EVEN more than white rice. The red jasmine rice was my pick, which has a nutty and earthy texture and flavor. It is mostly harvested in Thailand and is known for its minerals and nutrients. Who wouldn't want something healthy at Thanksgiving when all dishes could be mixed with extras unknown to those consuming.

Even though this dish can be made with any rice, I would recommend sticking with wild and exotic rices in order to bring your main dish and this side dish together. The flavors in the dressing are specifically for the earthy, smoky and nutty flavors in these rices. Something else that adds a smoky and nutty texture to this dish is the toasted coconut. It does not make the dish tropical but adds an extra smokiness the salad because the coconut has been roasted with maple syrup and tamari.

Keep this dish in mind for your holidays and even for any upcoming special occasions. Enjoy!

Warm Red Jasmine Rice and Broccoli Salad

serves 4 to 6

1 cup dry red jasmine rice (or any wild rice)
1/2 cup golden raisins
1/4 cup dried and sweetened cranberries
3/4 cup raw almonds, chopped (or slivered almonds)
1 1/2 cups steamed broccoli florets, chopped
1/2 cup toasted coconut flakes

Dressing
1/4 cup grapeseed oil (or any other oil)
1/3 cup red wine vinegar
1/2 Tablespoon maple syrup
1 teaspoon white pepper
1 teaspoon salt
1 garlic clove, minced
1 teaspoon wasabi powder (or mustard powder)
2 Tablespoons fresh rosemary,  finely minced or chopped

Cook rice according to packaged directions. Remove from heat after completely cooked and cool rice for 15 minutes.

Heat a skillet on medium-high and add the coconut flakes and toast until golden brown. Remove from heat and cool.

Steam broccoli florets in a steamer until bright green. (once water begins to steam, only steam for 5 minutes) Remove from heat and remove steamer from pot. Cool for a 5 minutes and then chop.

Place rice in a large bowl and add the rest of the ingredients.

Mix dressing ingredients in a small bowl and pour over the rice and mix well. Serve in a big dish and accompany with favorite main dish.