Cook the rice in two cups of simmering water until tender, around 30 minutes. Over sink strain any water left over. Fluff rice and let cool till just warm.
Gently toss the peas, apple, dried fruit, walnuts, celery, onion, cayenne and cooled rice together in a large bowl.
In a small bowl whisk together the ingredients for the dressing: garlic, maple syrup, white miso paste, olive oil and basalmic vinegar.
Stir all into the rice just mixing until all the ingredients are coated.
Garnish with extra chopped onions, sesame seeds and carrot.
If you have time, allow rice to rest for at least eight hours or overnight in the refrigerator for flavors to come together. This is absolutely beautiful served in a buttercrunch lettuce leaf with avocado and thinly sliced red cabbage on top. Delissimo!