LEMON RICE WITH PEANUTS
Categories Nut Rice Side Vegetarian Peanut Spice Legume Winter Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
- Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.
TANGY LEMON RICE WITH PEANUTS
One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.
Provided by Anu_N
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
LEMON-HERB RICE SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
- Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
- Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
- Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams
LEMONY RICE & PEAS
This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well
Provided by Good Food team
Categories Buffet, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
- Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you're a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you'll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, noodles, salads and dressings, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
- Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
- In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
- Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.
LEMON TAHINI DRESSING
This tangy, classic dressing with a hint of sesame is ready in 5 minutes. Not only tasty on a salad, but drizzle it over roasted or grilled veggies, just about any side dish.
Provided by lutzflcat
Categories Salad Dressings
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
- If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 1.8 g, Fat 8.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 171.2 mg
LEMON RICE SALAD
From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.
Provided by Juenessa
Categories Long Grain Rice
Time 1h5m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
- In a lare bowl, combine long grain and wild rice; add dressing and toss.
- Cover and refrigerate overnight.
- Add the cucumbers, green onions, parsley, basil and pepper; mix well.
- Chill for 2 hours.
- Fold in toasted pecans just before serving.
- **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
- ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!
Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3
LEMON RICE SALAD
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.
Nutrition Facts :
MANDARIN PEANUT RICE SALAD
I learned how to make this salad while visiting England with a friend. When I made it for a family reunion, everyone asked for the recipe.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
LEMON RICE WITH PEAS
This lemon rice with peas makes the perfect side dish for any meal! Don't love peas? Make it your own by mixing in your favorite vegetables.
Provided by ReaLemon/ReaLime
Categories Trusted Brands: Recipes and Tips ReaLemon/ReaLime
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
- Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 40.4 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 356.4 mg, Sugar 1.5 g
LEMON RICE SALAD WITH PEANUTS
Steps:
- In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. In a large colander drain the rice and rinse it. Set the colander over another large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small bowl whisk together the zest, the lemon juice, the oil, and salt and pepper to taste. In a serving bowl combine well the rice, the parsley, the scallions, the peanuts, and the lemon dressing. The rice salad may be made 3 hours in advance and kept covered and chilled.
More about "lemon rice salad with peanuts recipes"
ASIAN RICE NOODLE SALAD WITH PEANUTS - KITCHENJULIE
From kitchenjulie.com
RICE SALAD WITH BEANS, LEMON AND HERBS - THE WASHINGTON POST
From washingtonpost.com
LEMON RICE SALAD WITH PEANUTS RECIPE - IFOOD.TV
From ifood.tv
LEMON GRASS STICKY CHICKEN NOODLE SALAD WITH PEANUTS
From cookingrecipedb.com
THE BEST LEMON PARSLEY RICE SALAD WITH SWEET PEPPERS | FOODAL
From foodal.com
LEMON RICE SALAD - RECIPE - FINECOOKING
From finecooking.com
LEMON RICE SALAD WITH PEANUTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WILD RICE SALAD WITH WALNUTS, LEMONS AND PARSLEY {GF, VEGAN}
From avocadopesto.com
BLACK RICE SALAD WITH MANGOES AND PEANUTS
From bosskitchen.com
RICE NOODLE SALAD W/ SPICY PEANUT SAUCE - GREEN EVI
From greenevi.com
LEMON-HERB RICE SALAD RECIPE: A HEALTHY SIDE DISH FOR YOU!
From getarecipes.com
CARROT, RADISH & PEANUT SALAD WITH LEMON RECIPE
From archanaskitchen.com
LEMON RICE SALAD WITH CAPERS AND PINE NUTS RECIPE - LOS ANGELES …
From latimes.com
10 BEST BROWN RICE SALAD WITH PEANUTS RECIPES | YUMMLY
From yummly.co.uk
LEMON RICE EASY RECIPE/ সাউথ ইন্ডিয়ান লেমন রাইস / …
From youtube.com
20 MINUTE DINNER RECIPE – BROWN RICE SALAD WITH PEANUT SAUCE
From runeatrepeat.com
RICE NOODLE SALAD WITH PEANUT-LEMON DRESSING - KARINE FURRER
From karinefurrer.com
CHILE PEANUT RICE RECIPE | BON APPéTIT
From bonappetit.com
10 BEST COLD RICE SALAD WITH PEAS RECIPES | YUMMLY
From yummly.com
RICE SALAD RECIPE - BBC FOOD
From bbc.co.uk
10 BEST BROWN RICE SALAD WITH PEANUTS RECIPES | YUMMLY
From yummly.com
PEANUT-FIELD PEA SALAD WITH LEMON RICOTTA - PEANUT BUTTER
From peanutbutterlovers.com
10 BEST BROWN RICE SALAD WITH PEANUTS RECIPES | YUMMLY
From yummly.co.uk
LEMON RICE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
ASIAN RICE NOODLE SALAD WITH PEANUT DRESSING
From cookswellwithothers.com
LEMON RICE WITH PEANUTS - OH MY VEGGIES
From potluck.ohmyveggies.com
HERBAL RICE SALAD WITH PEANUTS - 101 COOKBOOKS
From 101cookbooks.com
LEMON RICE WITH PEANUTS - GLUTEN FREE RECIPES
From fooddiez.com
SPICY ROSEMARY PEANUTS RECIPE - RECIPES.NET
From recipes.net
WINTER RICE SALAD WITH MANDARINS AND PEANUTS - SEARCHING FOR SPICE
From searchingforspice.com
BLACK RICE SALAD WITH MANGO & PEANUTS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CURRIED RICE SALAD WITH MELON, RAISINS AND PEANUTS RECIPE
From recipes.net
BOILED PEANUT SALAD | PEANUT CHAAT - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search