Thai-Style Sprouted Rice and Herb Salad

Ingredients

• 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