Spicedricesalad Recipes

SPICED RICE SALAD

Spiced Rice Salad image

This is so good. I found it in a promotional salad cookbook. It is a beautiful salad and absolutely different and delicious! It is so easy and I am always asked for the recipe. I use a lot of extra pistachios, lime wedges & cilantro as garnish.

Provided by Tander

Categories Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup long grain brown rice
1/2 cup white long-grain rice
1/4 cup dates (pits removed & cut in slivers)
1/2 cup dried apricot (cut in slivers)
1/3 cup pistachio nut (toasted, if you like)
4 tablespoons snipped fresh chives
5 tablespoons pistachio oil (or your preference)
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
salt & fresh ground pepper

Steps:

Shake all dressing ingredients in a jar.
Cook two rices separately by pkg instructions.
Mix the cooked rice together with dressing.
Add dates, apricots, chives, pistachios& mix.
Serve at room temperature.

SPICED RICE SALAD

Spiced Rice Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups basmati rice
1 2- to 3-inch piece ginger, peeled and bruised
2 3/4 cups cold water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander seed
1/4 cup fresh lemon juice
1 medium shallot, peeled and chopped fine
2 tablespoons olive oil
1/2 cup currants or black raisins, plumped in hot water and drained
4 fresh ripe apricots, quartered, or 8 dried, plumped in hot water and drained
1/3 cup toasted sliced almonds

Steps:

Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 307 milligrams, Sugar 18 grams, TransFat 0 grams

SPICY RICE NOODLE SALAD

Spicy Rice Noodle Salad image

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs
¼ cup Fresno chile peppers, cut into rings

Steps:

Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g

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