BUDDHA RICE (VIETNAMESE FOR ZWT-9)
This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!
Provided by twissis
Categories Long Grain Rice
Time 45m
Yield 4-6 Generous Servings, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
- Add rice & cook for 2 min, stirring to coat well.
- Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
- Reduce heat to very low, cover & continue to cook for a further 20 minutes.
- Remove from the heat & leave to rest for about 10 min (keep covered).
- Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Nutrition Facts : Calories 694.6, Fat 19.5, SaturatedFat 12.5, Sodium 787.8, Carbohydrate 119.5, Fiber 1.6, Sugar 38.5, Protein 9.4
IRAQUIAN RICE WITH POTATO CRUST (ZWT3)
Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3
Provided by Acerast
Categories Long Grain Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 3 Tablespoons of butter in a saucepan over medium heat.
- Stir in the rice and cook for 1 minute.
- Add the boiling water and 1 teaspoon of salt.
- Cover, lower the heat and simmer for 10 minutes.
- Remove from the heat and drain, reserving the rice.
- In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
- In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
- Sprinkle with the garlic.
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
- Cover the pot with aluminum foil and put the cover on top.
- Cook over very low heat for 45 minutes, or until the rice is tender.
- Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
- Serve on warm plates with spoons of rice beside crisp garlic-potatoes.
Nutrition Facts : Calories 831.5, Fat 49.1, SaturatedFat 25.8, Cholesterol 104.3, Sodium 1172.2, Carbohydrate 87.5, Fiber 6.3, Sugar 2.3, Protein 12.7
BROWN RICE BUDDHA BOWL
A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.
Provided by Buckwheat Queen
Categories Main Dish Recipes Bowls
Time 48m
Yield 3
Number Of Ingredients 17
Steps:
- Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
- Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
- Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
- Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
- Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Nutrition Facts : Calories 583 calories, Carbohydrate 80.5 g, Fat 22.6 g, Fiber 13.2 g, Protein 18 g, SaturatedFat 3.5 g, Sodium 691.7 mg, Sugar 6.9 g
TANGLED THAI SALAD FOR ZWT-9
FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as "for those relatively comfortable w/cooking (particularly vegan cooking)" & "with restaurant quality pretty much guaranteed". This recipe is FRESH's famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a "spiralizer" to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve "1 person as a complete meal", it also serves 2-3 as a side-salad. FRESH uses their "Salad Topper" w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 20m
Yield 1 Salad Meal or 2-3 Side Salads, 1 serving(s)
Number Of Ingredients 24
Steps:
- For the Salad:.
- Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
- Pile the carrot & beet on top & drizzle w/the dressing.
- Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
- For the Dressing:.
- In a blender, puree all ingredients except the sunflower oil.
- W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
- NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".
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