Warm Rice Salad

Sauteed vegetables and rice with a gingery dressing

Last week me and Ray got to spend a few days in Galveston with my dear friend Irma who owns a precious beach house, just steps way from the beach!

Between work projects (I took my ‘portable office’ with me – my MacBook Pro), the days were delightfully spent walking on the beach, enjoying the sea and the sun, with great conversations, relaxing baths (in her jacuzzi tub)… and obviously, cooking!

We both love cooking and enjoy doing it together as we exchange recipes and learn from each other’s techniques.

We ate a very fresh and delicious Golden Tile that she cooked on the grill, and I made a warm rice salad to go along. Big success: between the four of us, Irma and her husband Anthony, Ray and I, we ate it all;)

Even though we luckily had a wonderfully warm weather in the upper 70s and 80s, we are ayurvedically in Vata season, and therefore I challenge my creative cooking inspiration to make partially or totally cooked salads.

And this is what I came up with using the ingredients we had available in the kitchen.


3/4 cup of cooked rice (either white thai or round brown rice)

1 fresh green onion

2 small cloves of garlic

1 small or medium zucchini

4 sliced roasted mini pepper (optional)

4 button mushrooms

1 fresh corn on the cob

Rosemary twig


2 tbsp freshly grated ginger

1 tbsp soy sauce

3 tbsp balsamic vinegar

1/8 tsp brown sugar (or alternative sweetener such as coconut sugar or agave)

4 tbsp extra virgin olive oil

Ground black pepper

2 tbsp chopped cilantro


  1. Slice the zucchini, the mushrooms and the fresh green onion.
  2. Peel and press or thinly chop the garlic.
  3. Pour the olive oil in a cooking pan on the stove, on medium heat.
  4. Once the pan is warm, throw in the zucchini, mushrooms, green onion and garlic. Add the rosemary twig.
  5. Sautee until the zucchini are soft.
  6. Remove the rosemary twig, and set the vegetable mix in the salad bowl.
  7. Peel the skin of the corn, slice the kernels off, and add to the bowl.
  8. Mix in the roasted mini peppers, if available.
  9. To prepare the dressing, using the same pan, slightly brown the ginger first. Then add the soy sauce, the balsamic vinegar and the sugar. Let it simmer and reduce a bit.
  10. Add the olive oil and the black pepper; warm and mix well in the pan to deglaze.
  11. Mix the dressing with the vegetables previously set aside. And finally add the cooked rice.
  12. Garnish and add a flavor touch by adding the chopped cilantro last.

A delicious blend of flavors that won’t alter your Vata dosha, and will fill the belly in a healthy way.