Oriental Rice Salad Recipes

ORIENTAL CURRIED RICE SALAD

Steps:

• Cook the rice according to package directions and cool.
• Cook the peas and cool.
• Chop celery and onion.
• Mix the rice, peas, celery and onion.
• While the rice is cooking mix all the ingredients for the dressing.
• Mix the dressing into the rice mixture.
• Cool for several hours.

ORIENTAL RICE SALAD

Steps:

• Cook rice.
• Combine oil, soya sauce, vinegar and salt.
• Add mushrooms to rice and stir in dressing.
• Cover and chill at least 2 hours.
• Just before serving add oranges,celery,green onions and almonds.

ORIENTAL RICE SALAD

Steps:

• Be careful not to overcook rice.
• I have used both minute rice and long grain.
• Toss salad ingredients together and refrigerate long enough to let peas thaw.
• Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
• Stir dressing well and dress salad just before serving, mix well.
• Serve cold.

15-MINUTE ASIAN RICE SALAD

Steps:

• Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
• Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
• Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
• Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.

ASIAN BROWN RICE AND VEGETABLE SALAD

Steps:

• In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot. Bring to a simmer over medium-high heat, stirring occasionally.
• Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes. Remove the pan from the heat. Let stand, covered, for 5 minutes. Fluff the rice with a fork. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
• Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi. Set aside.
• For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts. Drizzle about 2 tablespoons of dressing over each salad.
• Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium. Just proceed carefully-wasabi, sometimes called Japanese horseradish, is fiery!
• If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
• (Per serving)
• Calories: 150
• Total fat: 4.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 2.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 110mg
• Carbohydrates: 24g
• Fiber: 3g
• Sugars: 4g
• Protein: 4g
• Calcium: 24mg
• Potassium: 248mg
• 1 1/2 starch
• 1/2 fat

COLD ASIAN BROWN RICE SALAD

Steps:

• Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
• Meanwhile, prepare dressing and veggies.
• Toss rice with dressing and cool in fridge.
• Once cooled, add veggies and toss.
• If not serving right away, reserve peanuts until just before serving so they will not get soggy.
• Serve cold.

CHINESE RICE SALAD

Steps:

• Cook rice; chill.
• Add next 4 ingredients.
• Put dressing in a jar and shake well.
• Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
• Add noodles and toss.