Thai Salad With Whole Grain Brown Rice And Chicken Recipes

WHOLE-GRAIN MUSHROOM AND KIMCHI BROWN RICE

Steps:

• Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
• Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.

THAI SALAD WITH WHOLE GRAIN BROWN RICE AND CHICKEN

Steps:

• Cook the rice according to package directions, set aside and chill.
• Whisk the peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and poblano peppers in a small bowl, set aside.
• Cut the cucumbers in half lengthwise before cutting them into 1/2-inch slices.
• Combine the rice with cucumber, dressing, chicken, and onion. Cover and chill.
• Just before serving, toss the salad with the spinach and basil.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
• Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
• Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
• In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
• In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.

THAI SALAD WITH WHOLE GRAIN BROWN RICE AND CHICKEN

Steps:

• Cook the rice according to package directions, set aside and chill.
• Whisk the peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and poblano peppers in a small bowl, set aside.
• Cut the cucumbers in half lengthwise before cutting them into 1/2-inch slices.
• Combine the rice with cucumber, dressing, chicken, and onion. Cover and chill.
• Just before serving, toss the salad with the spinach and basil.