MOOSEWOOD FRENCH RICE SALAD
I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)
Provided by TishT
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
- Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
- Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
- When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
- (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).
Nutrition Facts : Calories 711.8, Fat 37.1, SaturatedFat 5, Sodium 19.3, Carbohydrate 85.7, Fiber 3.9, Sugar 3.8, Protein 8.7
MOOSEWOOD CABBAGE SALAD
This comes from Moosewood Restaurant Low-Fat Favorites. They recommend this slaw with Indian, Mexican, Middle Eastern, Spanish, or American food. That's some variety! Prepare the dressing first so the flavor has time to develop. Cooking time is chill time.
Provided by carolinajen4
Categories Salad Dressings
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together all of the dressing ingredients and set aside.
- Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.
TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)
Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy!
Provided by magpie diner
Categories Soy/Tofu
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a large bowl.
- Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
- Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
- Serve cold or at room temperature, sprinkled with all or some of the toppings.
Nutrition Facts : Calories 162.7, Fat 12.4, SaturatedFat 2, Sodium 616.9, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 8.5
SUSHI RICE SALAD
Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice. This recipe is a LOT of work and makes a LARGE amount. Having said that, it was good but believe it could benefit with a splash of something. I tried soy sauce, ponzu sauce and mirin. I preferred the mirin.
Provided by gailanng
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice, and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
- While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
- When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
- Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.
- Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
- When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 1.4, Sodium 612.5, Carbohydrate 57.8, Fiber 6.9, Sugar 11, Protein 5.9
BALINESE RICE SALAD
One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper.
Provided by TishT
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, puree all the dressing ingredients until smooth.
- In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
- Add the dressing and toss well.
- Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
- Garnish with nuts.
- Serve at room temperature or chill for about 30 minutes.
- Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.
Nutrition Facts : Calories 664.9, Fat 14.8, SaturatedFat 2.2, Sodium 582.6, Carbohydrate 120.5, Fiber 8.3, Sugar 15.6, Protein 16.1
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