Warm Red Rice Salad with Ginger-Glazed Carrots, Sautéed Snow Peas, and Lime Ricotta with Crunchy Seeds

Instructions

1. 1

   1. Place the red rice in a saucepan with 500 ml (2 1/8 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 28 to 32 minutes until tender but still separate. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

2. 2

   2. While the rice cooks, preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 1/2 tablespoons olive oil, grated ginger, honey, cumin, 1/4 teaspoon salt, and black pepper. Spread on a tray and roast for 18 to 22 minutes, stirring halfway through, until tender and glossy.

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   3. In a small bowl, mix the ricotta with the lime zest, 1 tablespoon of the lime juice, and a pinch of salt. Stir until lightly creamy and set aside.

4. 4

   4. Heat a small skillet over medium heat and toast the pumpkin seeds and sesame seeds for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.

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   5. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the snow peas with a pinch of salt and sauté for 2 to 3 minutes until bright green and just tender.

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   6. Make the dressing by mixing the apple cider vinegar, the remaining 1/2 tablespoon olive oil, the rest of the lime juice, and a pinch of salt in a bowl. Add the cooked red rice and toss so it is evenly coated.

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   7. To assemble, spread the dressed red rice on a platter or plates. Top with the glazed carrots and sautéed snow peas. Add spoonfuls of the lime ricotta cream, finish with the toasted seeds and chopped fresh mint, and serve the salad while still warm.