ZESTY HERB RICE SALAD
Community Recipes: Zesty Herb Rice Salad by Charlotte Mei @thecharlottemeiRice salad with Mediterranean-inspired flavours.Recipe and images contributed by: Charlotte Mei (@thecharlottemei) Don't forget to tag us on Instagram (@alchemy_foods) to share how your creations look! If you have a recipe you'd like to share, tag us too and we'll be happy to feature it on our page.
Provided by Alchemy Foodtech
Categories Main Course
Number Of Ingredients 19
Steps:
- Cook the rice as you normally would, adding Alchemy Fibre™ For Rice into the cooking water.
- In a small bowl, whisk together the ingredients for the dressing. Set aside.
- When the rice is done, fluff it up with a fork and while it's still hot, add orange zest and mix up to combine. You can make it till this point and keep aside if you're not serving it right away. Otherwise, continue by mixing in the dressings and topping it with pomegranate seeds, almonds, red onion, herbs and chilli.
- Season with salt and pepper and serve!
WARM HERBED CORIANDER RICE SALAD
Provided by Ruth Cousineau
Categories Herb Side Pecan Zucchini Healthy Party Potluck Brown Rice Coriander Cumin Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
- While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
HERBED BEEF AND RICE-NOODLE SALAD
Steps:
- Marinate the beef:
- In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
- Make the sauce:
- In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
- In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them. In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander. Rinse the noodles well under cold water and drain them well.
- Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
- Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.
WARM HERBED CORIANDER RICE SALAD RECIPE | EPICURIOUS.COM
If you think brown rice isn't for you, think again. In particular, think about brown basmati rice, whose slender grains offer an inviting combination of elegance and earthy chew. Now add in some chunks of zucchini, toasted pecans, lots of fresh herbs, and the mellowness of coriander (left over from Lamb Spice Rub ) and cumin, and you have a salad that's practically a meal.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes.
- Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
- While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes.
- Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.
- Cooks note:
- Plain rice can be made 1 day ahead and chilled. Reheat in a microwave or steam over boiling water before adding zucchini mixture.
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