Ruby Red Jasmine Rice Salad

Taken from Gluten Free Girl's recipe by Shauna Ahern

1 star anise

nub of ginger, peeled

2 garlic cloves, peeled

1 tablespoon butter (or non-dairy substitute)

pinch of pepper and kosher salt

1 cup ruby-red jasmine rice

2 cups of water

Put the star anise, ginger, garlic cloves, butter, pepper and salt in your rice cooker (or pan).

Add the rice, and then the water.

Stir once, then set the cooker on high to do its magic.

When the rice has finished cooking, deeply fragrant and enticing, spread it out on a large plate. Pick out the nubs of ginger and garlic, and the star anise.

Put the rice in the refrigerator to cool down.

After the rice has sufficiently cooled, toss it with your favorite vinaigrette (we like champagne vinaigrette in particular).

And then top with the following:

pieces of avocado

goat cheese

chive blossoms and stalksfresh cilantro, chopped

shaved asparagus stalks

Great as a summer treat!