Wasabi Recipe: Jasmine Rice Salad with Wasabi Leaf Pesto and Crystallized Ginger
Something delicious to make with the wasabi leaves you are growing in your garden! The leaves are delicious in this bright and spicy pesto. If wasabi leaves are unavailable, mustard greens make a good substitute. For an even richer flavor, make the rice with stock instead of water.
2 cups jasmine rice
3 cloves of garlic
1 bunch of wasabi leaves and stems (or mustard greens) – about 10 ounces. Cut the stems into ¼ inch pieces.
1 cup cashews, roasted (if they are roasted and salted adjust the salt below)
1 tablespoon rice vinegar
1 cup canola oil
1 teaspoon salt
¼ teaspoon ground black pepper
4 ounces crystallized ginger, cut in ¼ inch cubes (about ¼ cup)
6 ounces peas
1 summer squash, cut into ¼ inch cubes
To make the rice: Soak the jasmine rice in cold water for at least 10 minutes. When it is slightly plumped and opaque, transfer to a colander or strainer and rinse under cold water until the liquid runs clear. Put the rice in a medium saucepan, along with 4 cups of water (or stock). Set over medium-high heat and bring to a boil. Reduce heat to a simmer, cover and cook for about 14 minutes, until all the liquid absorbed. Remove from heat and cool to room temperature.
To make the wasabi pesto: Bring a small saucepan of water to a boil over high heat. Add the garlic cloves and blanch for minutes, until the skin starts to loosen. Remove with a slotted spoon.
Peel the cloves and add to the bowl of a food processor. Add the wasabi greens and stalks, cashews, vinegar, oil, salt, and pepper. Process until the mixture is homogenous and the texture is no longer chunky, but not quite smooth.
The Final Step: In a large bowl, combine the cooled rice with the pesto. Toss in the crystalized ginger, peas, and summer squash. Can be made and refrigerated three days ahead.
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