Serves 6 to 8 as a meal
This recipe is from "V Cuisine: The Art of New Vegan Cooking," by Angeline Linardis (Whitecap Books, $29.95). Says Linardis, "Cook the rice the usual way: 2 cups of water to 1 cup of rice, but rinse the living daylights out of it first. Rinse it well until the water runs almost clear."
2 cups cooked black Thai rice
1/2 cup each diced red and green pepper
1/2 cup red onion, sliced1/2 cup cilantro, finely chopped1/2 cup parsley, finely chopped1/2cup carrots, grated
Rind of one orange, finely grated
Rind of one lime, finely grated1/2 cup lime juice
1 teaspoon toasted sesame oil
2 tablespoons extra-virgin olive oil
Salt and pepper to taste.
Combine all ingredients and serve at room temperature.