Coconut Rice Salad Recipes Recipes Recipe For Deviled

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COCONUT RICE



Coconut Rice image

Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.

Provided by Emma Maher

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 7

Number Of Ingredients 3

2 ½ cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Steps:

  • In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
  • Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g

COCONUT RICE SALAD



Coconut Rice Salad image

Make and share this Coconut Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Mango

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

5 green onions, sliced
3 cloves garlic, minced
1/2 cup loosely packed cilantro leaf
1/2 cup loosely packed mint leaf
1/2 cup loosley packed fresh parsley leaves
1 (14 ounce) can coconut milk (regular or lite)
1 tablespoon olive oil
1 1/2 cups long grain white rice
1 1/2 teaspoons sea salt
2 medium ripe peaches, chopped
1 medium red pepper, chopped
1 1/2 cups chopped English cucumbers
1 medium mango, peeled pitted and chopped
1/4 cup chopped red onion
1 clove garlic, minced
1 tablespoon white sugar
1/4 cup red wine vinegar
1 cup canola oil (lite if you can)
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
  • Pulse to finely chop and scrape into a glass bowl.
  • Add the coconut milk mixing well.
  • Measure and add enough water to make 4 cups.
  • Whisk well and set aside.
  • In a large pot over medium high heat add the rice and oil.
  • Stir to coat.
  • Add the coconut milk mixture.
  • Bring to a boil, reduce heat to medium low and cover.
  • Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
  • Turn rice out into a large bowl and toss well to cool and separate.
  • Place in the fridge, stirring often to help cool.
  • In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
  • While machine is running slowly and in a very thin stream add the oil.
  • Add the salt and pepper and pulse to combine.
  • To the rice add the peaches, red pepper and cucumber.
  • If serving right away toss with dressing to coat.
  • If serving later cover rice mixture and dressing seprately.
  • Add the desired amount of dressing right before serving.

Nutrition Facts : Calories 545.1, Fat 40.1, SaturatedFat 11.8, Sodium 524, Carbohydrate 44.4, Fiber 2.8, Sugar 11.9, Protein 5

COCONUT RICE SALAD



Coconut Rice Salad image

Make and share this Coconut Rice Salad recipe from Food.com.

Provided by Camden Cook

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup rice (white and uncooked)
1/2 cup frozen peas (thawed)
1/2 cup coconut (flaked and toasted)
1 (10 ounce) can mandarin orange segments (drained)
3 tablespoons mint leaves (fresh)
1 cup pineapple (finely chopped and drained)
1/2 cup peanuts (salted and coursely chopped)
1/2 cup coconut milk
1/4 cup lime juice
2 tablespoons cooking oil
1 1/2 teaspoons honey mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Cook rice.
  • Combine first 7 ingredients in a large bowl.
  • Combine the next 6 ingredients to make the coconut lime dressing in a jar with a tight fitting lid.
  • Shake the dressing ingredients well and drizzle over the rice mixture, then toss.

Nutrition Facts : Calories 414.3, Fat 19.7, SaturatedFat 9.4, Sodium 135.9, Carbohydrate 55.4, Fiber 4.6, Sugar 22.4, Protein 7.3

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice
1/4 cup white wine
1 cup chicken stock
3/4 cup coconut milk
1 can black eyed peas
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

PINEAPPLE-CITRUS SALAD WITH COCONUT



Pineapple-Citrus Salad With Coconut image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.

COCONUT-CASHEW BASMATI RICE SALAD



Coconut-Cashew Basmati Rice Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons peanut oil, plus 1 tablespoon for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper
1/4 cup raw cashews, halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

Steps:

  • Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
  • While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
  • Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

COCONUT RICE



Coconut Rice image

The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

BIG MAC SALAD



Big Mac Salad image

This Big Mac salad is a way to get the taste of a Big Mac with the healthfulness of a salad. Switch out with other favorite toppings if you like.

Provided by ByMarce

Categories     Beef Salad

Time 30m

Yield 6

Number Of Ingredients 14

1 head lettuce, torn
1 large tomato, sliced
1 large onion, sliced
½ cup dill pickle slices
2 tablespoons butter, melted
½ round loaf sourdough bread, cubed
¼ cup olive oil
¼ cup pickle juice
1 teaspoon mustard
1 teaspoon ketchup
1 teaspoon grill seasoning
1 pound ground beef
1 teaspoon grill seasoning
2 cups shredded American cheese

Steps:

  • Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
  • Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
  • Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
  • Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
  • Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

Nutrition Facts : Calories 761.8 calories, Carbohydrate 30.3 g, Cholesterol 143.4 mg, Fat 54.9 g, Fiber 2.9 g, Protein 37.4 g, SaturatedFat 26.2 g, Sodium 2235.2 mg

DEVILED EGG SALAD WITH ROMAINE



Deviled Egg Salad with Romaine image

It's a salad that tastes like deviled eggs. My family loves it. This is a recipe for a large family, as I have 5 kids. Another experiment that really turned out great.

Provided by Seahorsie

Categories     Salad     Egg Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 7

1 cup white sugar
1 cup mayonnaise
3 tablespoons yellow mustard
2 teaspoons water, or as needed
3 heads romaine lettuce, chopped
4 hard-boiled eggs, peeled and sliced
1 pinch paprika, or to taste

Steps:

  • Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
  • Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 24.5 g, Cholesterol 93.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 210.4 mg, Sugar 21.7 g

ASIAN COCONUT RICE



Asian Coconut Rice image

I tried so many different ways to duplicate my favorite restaurant's coconut rice after they went out of business. This one is perfect! Garnish with toasted coconut and chopped cilantro if you like.

Provided by SILVREZS

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon sugar
1 pinch salt
1 ½ cups uncooked jasmine rice

Steps:

  • In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 61.4 g, Fat 20.9 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 18.5 g, Sodium 53.7 mg, Sugar 1 g

CREAMY DEVILED EGG SALAD



Creamy Deviled Egg Salad image

A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.

Provided by Michael Flagler

Categories     Salad     Egg Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 ½ cups creamy salad dressing (such as Miracle Whip®)
¾ cup prepared yellow mustard
¼ cup white sugar
2 tablespoons white vinegar
12 hard-boiled eggs, peeled and cut into 1/4-inch slices

Steps:

  • Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g

VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE



Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

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