Rice Wine Vinaigrette With Herbs Food

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CITRUS VINAIGRETTE



Citrus Vinaigrette image

Provided by Food Network

Categories     condiment

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

16 ounces of orange juice, reduced by 1/2 in volume
Juice of one lemon
1/2 cup peanut oil
1/4 cup rice wine vinegar

Steps:

  • Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste

RICE WINE VINAIGRETTE WITH HERBS



Rice Wine Vinaigrette With Herbs image

Make and share this Rice Wine Vinaigrette With Herbs recipe from Food.com.

Provided by C in PA

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons rice wine vinegar
1 tablespoon light soy sauce
1 lime, juice of (about 2 tbsp)
1/8 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2 tablespoons canola safflower oil or 2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh chives, chopped

Steps:

  • Combine vinegar and next 4 ingredients in a small bowl.
  • Slowly whisk in oil until blended.
  • Stir in cilantro and chives.
  • Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.

Nutrition Facts : Calories 66.1, Fat 6.8, SaturatedFat 0.4, Sodium 324.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 0.6

RICE-WINE VINAIGRETTE



Rice-Wine Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 2/3 cup

Number Of Ingredients 6

1/4 cup rice-wine vinegar
4 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lime juice
1/4 cup vegetable oil
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.

MARTHA'S FAVORITE VINAIGRETTE



Martha's Favorite Vinaigrette image

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

STEAMED VEGETABLES WITH RICE WINE VINAIGRETTE



Steamed Vegetables with Rice Wine Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

16 oz. bag frozen Asian style vegetable mix
2 Tbs. rice wine vinegar
2 Tbs. vegetable oil
3 Tbs. toasted sesame oil
1 Tbs. soy sauce
1/2 tsp. brown sugar
pinch red pepper flakes
1 Tbs. toasted slivered almonds or sesame seeds (optional)
finishing salt

Steps:

  • Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.

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