Black Rice And Soy Salad Food

ZINGY SALMON & BROWN RICE SALAD

Steps:

• Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
• Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
• Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

TK'S FORBIDDEN BLACK RICE SALAD

Steps:

• Bring water and rice to a boil in a pot. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. Let stand, covered, for 5 minutes. Transfer rice to a large bowl, fluff with a fork, and cool until just warm.
• Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. Pour dressing over cooled rice; stir.
• Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed.

BLACK RICE AND RED LENTIL SALAD

Steps:

• Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
• Meanwhile, if using frozen edamame, cook it, following the directions on the package.
• In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.

FORBIDDEN BLACK RICE RECIPE

Steps:

• Place the black rice in a mesh sieve and run it under water until water runs clear.
• Melt the butter in a saucepan over medium heat. Add and stir the black rice, onion, and almonds for 5 to 10 minutes, or until lightly toasted.
• Add the water and bouillon cube and bring to a boil. Reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for 25 to 30 minutes, or until it's tender, and the water is completely absorbed.
• Let the rice cool for about 5 to 10 minutes, then fluff it with a fork.

BLACK RICE SALAD WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
• Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
• Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
• Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

SOYBEANS AND RICE

Steps:

• In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
• Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
• Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
• Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

BLACK RICE

Steps:

• Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

RICE SALAD

Steps:

• Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
• While rice is cooking -.
• Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
• Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
• Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
• Combine soy sauce and honey in a small bowl, whisk until blended.
• Pour sauce mixture over salad until well combined.

BLACK FORBIDDEN RICE WITH PEACHES AND SNAP PEAS

Steps:

• For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
• For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
• Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

CHINESE CUCUMBER SALAD

Steps:

• First prepare the garlic. When you've minced all of the garlic, set aside the equivalent of 1 clove.
• Mix the oil and the rest of the garlic together, and set over medium-heat in a saucepan. Cook lightly for 2-3 minutes. Some foam will appear as the water in the garlic escapes. Do not let the garlic brown! This process takes about 2 minutes. Remove from the heat and let cool.
• Chop the cucumbers into quarters lengthwise and then into ½-inch chunks. Transfer to a bowl. Add the garlic oil, salt, sugar, pinch of MSG if using, sesame oil, and rice vinegar. Finally, add the reserved minced raw garlic. Stir thoroughly to coat everything.
• For the best results, let sit for at least 20 minutes in the refrigerator to let the flavors meld.

BLACK RICE AND SOY SALAD

Steps:

• In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
• Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
• Just before serving, toss with the vinaigrette.

BLACK BEANS AND BROWN RICE

Steps:

• Soak beans overnight, rinse, and drain. In a large stockpot, bring to a boil all ingredients for black bean part of recipe, except cilantro. Then reduce heat, cover, and simmer until beans are soft, about 1-1/2 hours.
• When ready to serve, stir in cilantro. Remove chipotle.
• In a large nonstick medium-hot saute pan, saute rice with all ingredients, except water, until garlic starts to brown. Add water & bring to a boil.
• Reduce heat, cover, and simmer until rice is cooked through, about 40 minutes. When done, combine with cooked black beans, or serve separately.

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.

BLACK RICE WITH SCALLIONS AND SWEET POTATOES

Steps:

• Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
• While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
• *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).