Last week, my friend Conner brought me a container of bamboo rice, a short-grain white rice infused with chlorophyll-rich bamboo shoots to turn the rice the color of pale green jade. I had never tasted bamboo rice before, and I wanted to prepare it in a way that decreases the rate of absorption, reducing the glycemic index as it were, so as to decrease the height of the sugar spike that it might cause. Though bamboo rice is not a whole-grain product, the chlorophyll provides a different type of benefit.
1 cup cooked bamboo rice
10 cherry tomatoes, sliced in half
1/3 English cucumber, quartered the long way and sliced thinly
2 green onions, sliced thinly (greens + bulbs)
1/4 cup sunflower seeds
2 Tbsp. slivered almonds (roasted if you have some, otherwise raw)
2 Tbsp. extra virgin olive oil
juice of 1 1/2 lemons (approx 3 Tbsp.)
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1 tsp. black pepper
Add the olive oil, 2 Tbsp. lemon juice, cumin, garlic powder, salt and pepper to a medium-sized salad bowl. Stir well, and add the rice. Stir again until the all the rice is well coated with dressing. Add the tomatoes, onions, and cucumber slices, and stir again. Sprinkle with sunflower seeds and almonds, and add the remaining lemon juice just before serving. Serves 6.