Warm Rice Salad with Ginger, Dulse & Sprouted Mung Beans

imageRice salad, whether warm or cold, has long been a favourite in our house. It is quick – essential here! – nutritious and versatile: you can vary the spices or herbs as well as the vegetables.  If you keep until next day, heat it through thoroughly.

We use organic basmati rice. Brown rice contains B vitamins, protein and fibre. We always soak it for an hour and then rinse, to remove any arsenic (yes, most rice, even organic, contains a small amount of arsenic from the groundwater it was grown in – more or less, depending on where it was grown). Cook it according to your usual method, but don’t overcook it. It wants to be whole and nutty, not splitting or wet and mushy. If you overcook rice, it acts like sugar in the body and you lose many of the benefits of using wholegrain rice.

Dulse is a sea vegetable. These contain all 56 minerals and trace elements required by the human body for optimal functioning, as well as B6, B12, Iron, Calcium and are an important source of Iodine for a healthy thyroid.

Sprouted Mung Beans add protein, fibre, B vitamins and several minerals, as well as Vitamins C and K.

Ginger is anti-inflammatory and spring onions are prebiotics – they provide the nourishment that probiotics feed on to maintain a healthy gut.


1 Cup Basmati Rice, soaked and rinsed, then cooked in 1 and 1/2 Cups Boiling Water, about 25 minutes. Have a hot dish ready to serve it in so that any moisture disappears and fluff it up lightly with a fork.

1 Tsp Coconut Organic, Raw Coconut Oil

A couple of thin slices of Ginger, finely chopped

A few Spring Onions, depending on their size

2 decent-sized Mushrooms, whatever type you favour, or a few if small, chopped

A few Sugar Snap Peas or Mangetout, trimmed and chopped

A stick of Celery, with leaves, chopped – reserve half for the green salad

About Half a Small Courgette (Zucchini), chopped

Ground Black Pepper

A few splashes of Tamari – not too much because the Dulce is salty

Some Dulse, snipped into small pieces and soaked for a couple of minutes

A couple of handfuls of Sprouted Mung Beans


  Very lightly stirfry all the ingredients adding them in the order listed, only adding the Dulse and Mung Beans when the rice is cooked and you’re ready to serve.

It takes only 5 – 10 minutes. Try not to overcook, you want some bite to the vegetables and you want to retain as many nutrients as possible.

Mix together lightly with the rice in a hot dish with a fork.


Serve wth a green salad and a dressing of your choice, with humous, spicy cashew cheese or guacamole.

Copyright: Chris McGowan

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