Rice Salad Food

LEMON-HERB RICE SALAD

Steps:

• Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
• Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
• Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
• Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

JAPANESE-STYLE RICE SALAD

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
• Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl and whisk together. Taste and add more vinegar and a pinch of salt if needed.
• Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
• Crumble nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.

AUSSIE RICE SALAD

Steps:

• Combine rice, vegetables and bacon bits.
• Mix soy sauce, mayonnaise, allspice and cilantro.
• Stir sauce into rice mixture and serve.

THE WORLD OF RICE SALADS

Steps:

• Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
• Variations:
• Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
• Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
• Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
• Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
• Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.