The World Of Rice Salads Food
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
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.
AUSSIE RICE SALAD
Updated after so-so reviews:D Posted for Zaar World Tour 2005. From an Australian recipe website. Prep time does not include cook time for rice. Although I've stipulated imitation bacon bits, you are welcome to use real bacon if you'd prefer. Update: I finally tweaked this to a satisfactory end, so if you'd still like to try this I recommend it. I reduced the soy sauce and allspice, and upped the mayonnaise a bit. I really don't like salads too big on mayonnaise, but I still thought this could do with a bit more. I also agreed that the allspice and onions were tasty together, and the vegetables added a pleasing sweetness. I think water chestnuts instead of the bacon bits would be nice too. Thanks if you try this again!
Provided by Kumquat the Cats fr
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, vegetables and bacon bits.
- Mix soy sauce, mayonnaise, allspice and cilantro.
- Stir sauce into rice mixture and serve.
Nutrition Facts : Calories 215.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 1, Sodium 544.3, Carbohydrate 44.6, Fiber 4.3, Sugar 5.3, Protein 6.3
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- For the vinaigrette, combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Taste the vinaigrette and adjust accordingly. Toss the cooled rice with the vinaigrette, but reserve a little for the end.
- Add handfuls of tomatoes, olives, and mozzarella cheese into the rice. Add chopped fresh basil. Drizzle with the remaining vinaigrette, and add salt and pepper. Serve cold or room temperature, or heated to warm. Garnish with fresh basil leaves.
WORLD FOOD: 50 BEST DISHES | CNN TRAVEL
30 MUST-EAT DISHES FROM AROUND THE WORLD - BACKPACKER TRAVEL
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- Croque Madame. France. A classic breakfast that you will find in any brasserie, it’s a great way to start your day. If you are tired of croissants and baguettes, a Croque Madame is a kind of fried egg and cheese sandwich, topped with grated cheese.
- Borscht. Russia/Ukraine. This soup originated in the Ukraine and is popular throughout Eastern and Central Europe. Borscht has dozens of variations, but beetroot is a core ingredient, as well as stock and sauteed vegetables.
- Kimchi. South Korea. If you’re keen on fermented vegetables and spicy food, this is the dish for you. The main ingredient of this Korean side dish is Chinese cabbage, which is also flavored with onions, garlic, and red pepper.
- Pasta Carbonara. Italy. This dish originated in Rome and is a pasta cooked with cream sauce, eggs, pancetta (a sliced bacon) and olive oil. It is usually served in a round dish and topped with Parmesan cheese.
- Souvlaki. Greece. This Greek fast food is cheap and delicious. Made with beef, pork or chicken (as well as vegetables on occasion), this dish consists of kebabs on wooden skewers.
- Schweinshaxe. Germany. This roasted ham hock (“pork knuckle”) is very popular in the Bavaria region. The meat is marinated in flavors – sometimes for up to a week.
- Kitfo. Ethiopia. Kitfo is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, marinated in a chili-based spice blend (mitmita) and a clarified butter infused with herbs and spices (niter kibbeh).
- Fondue. Switzerland. The ultimate communal dish, fondue is a dish of melted cheese served in a pot over heat. People dip bread into the cheese with long-stemmed forks.
- Bangers and Mash. Great Britain. A traditional dish from the British Isles, this delicious meal of sausages and mashed potatoes – topped with onion gravy – is perfect as a homemade dinner.
- Pljeskavica. Serbia. Serbia’s national dish is a spiced meat patty, prepared from a mix of beef, pork, and lamb. Served as a main course – usually with onions, milk cream, relish, and a spicy cheese salad, you’ll find this in many fast food stands across the country.
RICE SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Drain and rinse under cold running water until cold. Transfer to a large bowl. In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and …
From foodnetwork.com
Servings 4-6Category Side-DishAuthor Food Network KitchenDifficulty 50 min
From foodnetwork.com
Servings 4-6Category Side-DishAuthor Food Network KitchenDifficulty 50 min
- Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
- In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.
AROUND THE WORLD IN 21 TRADITIONAL RICE DISHES
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- Afghanistan: Afghan Rice (Kabuli Pulao) Rice dishes are a ginormous part of Afghan culture, and therefore, they are the largest parts of most meals. Wealthier families will often eat one rice dish per day and special events such as weddings will often feature several rice dishes.
- Belgium: Belgian Rice Pie (Rijsttaart) There is more to Belgian cuisine than waffles and chocolate. In this country, rice is also taken to a whole other level in Belgium.
- Canada: Wild Rice. You know when your rice has black pieces in it? Don’t worry, no one snuck some kind of mystery ingredient into the side dish. It’s just wild rice.
- The Caribbean: Rice and Peas. Rice and peas is one of the most common side dishes all across the Caribbean. The dish is composed of rice (often cooked with coconut milk) and any available legume.
- China: Fried Rice. Although sticky white rice is most traditionally eaten with Chinese dishes, fried rice can be eaten as a celebratory dish, often seen at Chinese banquets served before dessert.
- Denmark: Risalamande. Risalamande is rice pudding mixed with whipped cream, vanilla, and chopped almonds. It is then served cold and topped with cherry sauce.
- Ghana: Jollof Rice. Jollof rice is one of the most popular dishes in Ghana and all across West Africa. It is made of rice (obviously), tomatoes, tomato paste, onions, salt, and various spices.
- Finland: Karelian Pasty. I know what you are thinking: Where is the rice in that little pie? Well, this is a Karelian pasty, one of Finland’s most popular dishes, and it has a filling composed of rice and butter.
- India: Basmati Rice. Although the long and slender basmati rice is now eaten around the world, it is grown and overwhelmingly supplied by India. The rice has a strong, spicy aroma and flavor.
- Iran: Tahdig. You know when you overcook your rice and it gets all crispy on the bottom? Turns out that you can embrace that in order to make tahdig, an Iranian specialty.
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RICE - WIKIPEDIA
Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%.
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Provided by Good Food team. Number Of Ingredients 1. Ingredients; THE WORLD OF RICE SALADS RECIPE RECIPE | EPICURIOUS. This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations. Provided by …
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