ASIAN RICE SALAD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Starter/Entree
Time 30m
Yield SERVES 4
Number Of Ingredients 12
Steps:
- 1. Bring 1.25 litres (5 cups) of water to the boil in a large saucepan. Add the rice and cook it, uncovered, for 12-15 minutes over low heat, or until the grains are tender. Drain and rinse the rice under cold running water, then transfer it to a large bowl. 2. While the rice is cooking, heat the oil in a frying pan over medium heat. Add the onion, garlic, ginger and chilli, and cook them for 5-6 minutes, or until the onion has softened, but not browned. Stir in the spring onion and cook for another minute. Remove the onion mixture from the heat and add it to the rice with the soy sauce, sesame oil, vinegar, lime juice and coriander, and mix well. Cover the rice salad and refrigerate until you are ready to serve.
15-MINUTE ASIAN RICE SALAD
This comforting salad is ready in just 15 minutes. To keep the prep time to a minimum, grate fresh ginger instead of finely chopping it, use kitchen shears instead of a knife to snip off the stems of the shiitake mushrooms and purchase pre-cooked brown rice, grated carrots and shelled edamame.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
- Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
- Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
- Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.
ASIAN CHICKEN AND RICE SALAD
Steps:
- Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
ORIENTAL CURRIED RICE SALAD
I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!
Provided by GaylaV
Categories Long Grain Rice
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions and cool.
- Cook the peas and cool.
- Chop celery and onion.
- Mix the rice, peas, celery and onion.
- While the rice is cooking mix all the ingredients for the dressing.
- Mix the dressing into the rice mixture.
- Cool for several hours.
Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5
ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
- Delicious!
Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4
ORIENTAL RICE SALAD
Make and share this Oriental Rice Salad recipe from Food.com.
Provided by Sageca
Categories Rice
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice.
- Combine oil, soya sauce, vinegar and salt.
- Add mushrooms to rice and stir in dressing.
- Cover and chill at least 2 hours.
- Just before serving add oranges,celery,green onions and almonds.
Nutrition Facts : Calories 194.8, Fat 12.9, SaturatedFat 1.6, Sodium 338.2, Carbohydrate 17.1, Fiber 1, Sugar 0.6, Protein 2.9
EXOTIC ASIAN RICE SALAD
This is a little bit different is quite refreshing. It has a that Thai flavor and freshness. Can be served hot or cold.
Provided by Marlitt
Categories Kiwifruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing;.
- For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.
- Salad;.
- Prepare vegetables.
- Grate carrots.
- Wash green onion and cut into small rings.
- Peel and grate ginger.
- Chop apricots into small pieces.
- Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
- Sprinkle with the curry powder and turn into vegetables.
- Fold the apricots into the pan with other vegetables.
- Add a little salt then pour in orange juice and water.
- Stir, deglazing the bottom of the pan.
- Let cook on medium heat for about 5 minutes.
- Add the rice and mix well.
- Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
- Add the set aside dressing and left over grated carrot and toss into the rice mixture.
- Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
- Put into a serving bowl and decorate with kiwi slices.
- This can be eaten hot or cold.
Nutrition Facts : Calories 528.9, Fat 10.3, SaturatedFat 1.5, Sodium 48.5, Carbohydrate 101.5, Fiber 7.3, Sugar 23, Protein 9.5
ORIENTAL RICE SALAD
I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.
Provided by Cathie H.
Categories Rice
Time 30m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Be careful not to overcook rice.
- I have used both minute rice and long grain.
- Toss salad ingredients together and refrigerate long enough to let peas thaw.
- Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
- Stir dressing well and dress salad just before serving, mix well.
- Serve cold.
Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6
THAI-STYLE RICE SALAD
This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.
Provided by Tastyeatsathome
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 21
Steps:
- Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g
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