Thai-Style Sprouted Rice and Herb Salad

• 4 cups cooked sprouted brown rice
• 2 tablespoons fresh lime juice
• 1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
• 1 1/2 cups edamame
• 1 sweet red bell pepper, cut in thin 2-inch-long strips
• 2 tablespoons finely chopped mint
• 1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
• 1 cup loosely packed chopped cilantro
• 1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
• 1 teaspoon finely minced lemon grass from the tender inner part of the stalk
• 1 bird or serrano chili, minced
• Leaf lettuce for serving
• 2 tablespoons Thai fish sauce
• 13 cup water
• 1 teaspoon brown sugar, turbinado sugar or dark agave nectar
• 1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
• 1 garlic clove, minced
• 1/4 to 1/2 teaspoon crumbled dried red chili
• 2 tablespoons canola oil
• 3 tablespoons fresh lime juice

1. Combine all of the salad ingredients in a large bowl.
2. Combine the fish sauce and water in a small saucepan.
3. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil.
4. Lower the heat, and simmer for five minutes, stirring occasionally.
5. Make sure the liquid does not boil down.
6. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice.
7. Toss with the salad.
8. Line a platter with lettuce leaves, top with the salad and serve.

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Taken from cooking.nytimes.com/recipes/1014153 (may not work)