Asian Brown Rice And Peanut Salad Toss Recipes

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ASIAN BROWN RICE AND PEANUT SALAD TOSS



Asian Brown Rice and Peanut Salad Toss image

This is a very nice tasting & different salad found in Famous Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING.' Preparation time DOES NOT INCLUDE the 30-40 minutes needed for rice to cool to room temperature.

Provided by Sydney Mike

Categories     Brown Rice

Time 36m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups water
3/4 cup brown rice, uncooked
3 ounces dry roasted peanuts
1 (8 ounce) can sliced water chestnuts, drained
3 ounces frozen snow peas, thawed, patted dry
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup dried sweetened cranberries
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons light soy sauce
1/4 teaspoon dried red pepper flakes

Steps:

  • In small saucepan, bring water to boil over high heat.
  • Stir in rice, & return to boil.
  • Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
  • With fork, fluff rice & spread out on greased baking sheet.
  • Cool to room temperature, about 30-40 minutes.
  • Meanwhile, place large skillet over medium-high heat.
  • Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
  • Place in medium bowl.
  • Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
  • In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
  • Add to rice mixture, then toss to coat.

Nutrition Facts : Calories 242.8, Fat 7.9, SaturatedFat 1.1, Sodium 458.3, Carbohydrate 38.8, Fiber 4.1, Sugar 11.7, Protein 6.8

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

RICE SALAD WITH PEANUTS AND TOFU



Rice Salad With Peanuts and Tofu image

With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.

Provided by Martha Rose Shulman

Categories     lunch, quick, salads and dressings, appetizer, main course

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 24

1/2 cup red rice, soaked for 1 hour and drained
1 cup basmati or jasmine rice, rinsed
2 1/2 cups water
Salt to taste (I use about 3/4 teaspoon)
1/2 cup chopped cilantro
1/2 cup lightly toasted unsalted peanuts, chopped (about 2 ounces)
1 cup English peas, steamed for 5 minutes if using fresh, thawed if frozen
1 bunch green onions or, chopped, or 1/4 cup chopped chives
1 to 2 serrano chiles or bird chiles, minced
Romaine or leaf lettuce for the platter or plates
1 avocado, sliced, avocado for garnish (1 avocado)
Black sesame seeds for garnish
1/2 tablespoon minced ginger
2 tablespoons soy sauce, preferably tamari
1 14-ounce block of organic extra-firm tofu (find one that is not too dry)
1 garlic clove, minced
1/2 tablespoon minced shallot
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 teaspoon of cayenne
1 tablespoon honey or agave nectar
2 tablespoons plus 2 teaspoons fresh lime juice
3 tablespoons toasted peanut oil
3 tablespoons grapeseed grape seed oil or canola oil (use 6 tablespoons if toasted peanut oil is not available)
Chopped cilantro (whatever is left of the bunch you use for the salad) or cilantro sprigs

Steps:

  • Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
  • While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
  • In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
  • Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
  • Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
  • Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.

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