Summer Jasmine Rice Salad Food

SUMMER RICE SALAD

Steps:

• In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Steps:

• Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
• Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• Remove rice from pan and allow to cool.
• Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
• *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
• Serve chilled or at room temperature.
• *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

JASMINE RICE SALAD WITH SNAP PEAS

Steps:

• Heat the oil in a large saucepan until almost smoking.
• Add the onions and cook until soft.
• Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
• Add the rice and coat with the oil and spices.
• Add the water, bring to a boil and season with salt and pepper to taste.
• Reduce the heat, cover the pot and cook for 15 to 18 minutes.
• Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
• Serve at room temperature.

JASMINE RICE SALAD WITH SNAP PEAS

Steps:

• Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

GRILLED VEGETABLE AND JASMINE RICE SALAD WITH HERBS AND CASHEWS RECIPE

Steps:

• For the Vinaigrette: Whisk ingredients together in a small bowl. Reserve.
• For the Salad: Light one chimney full of charcoal . When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
• Toss onion slices, carrots, snap peas, peppers, and jalapeños with oil in a large bowl. Season with salt and pepper. Thread snap peas on one skewer; thread mini bell peppers, if using, and jalapeños on second skewer.
• Grill vegetables directly over the flames, turning once, until browned on both sides, about 4 minutes total.
• When snap peas, peppers, and jalapeños are cool enough to handle, remove skewers. Stem and seed peppers and jalapeños, and discard stems and fibrous strings from snap peas. Chop vegetables coarsely, place in a large bowl and toss with 2 tablespoons of vinaigrette. Let stand for 5 minutes. Then, add cilantro, mint, basil, rice, and cashews and toss well. Dress with vinaigrette to taste and toss well again. Serve slightly warm or at room temperature, passing additional vinaigrette at the table.

WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
• Toss in the black pepper and shrimp.
• Serve on a bed of greens.
• **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.

MINTY SUMMER RICE SALAD

Steps:

• Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
• When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.