Warm Herbed Coriander Rice Salad Recipe Epicuriouscom
RICE SALAD
Provided by Ian Knauer
Time 30m
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.
- Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.
- Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.
CORIANDER RICE
Categories Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Coriander Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.
- Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.
- Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.
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.
HERBED RICE
Categories Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Healthy Low Cholesterol Christmas Eve Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place rice in medium bowl. Add enough cold water to cover and stir. Drain. Repeat until water drained from rice is clear, 3 or 4 more times. Bring 2 cups water to boil in heavy medium saucepan. Stir in rice and 1/2 teaspoon salt. Cover; reduce heat to low and simmer until rice is tender and water is absorbed, 18 to 20 minutes. Mix in herbs and season with additional salt, if desired.
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.
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