Puffed Rice Salad Recipes
PUFFED RICE SALAD WITH CHICKEN
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
- Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 4 grams, TransFat 0 grams
PUFFED RICE SALAD
From the Sakthi Foundation ayurvedic recipes: http://www.sakthifoundation.org/kitchen_dinner-2.htm This recipe requires no cooking. If you prefer a nuttier flavor, you could first toast the puffed rice over medium heat.
Provided by tamarinda
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the dates and green chili, as needed to grind in your blender.
- Blend the dates, green chili and salt with water to form a thick syrup.
- Mix all the ingredients.
- Serve as a snack or as a light dinner.
Nutrition Facts : Calories 189.5, Fat 0.5, SaturatedFat 0.1, Sodium 593.7, Carbohydrate 44.8, Fiber 4.4, Sugar 17.7, Protein 4
BUFFET RICE SALAD
This is a lovely dish that combines common ingredients in an interesting and flavorful way. I'm regularly request to bring this salad to potluck.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 80 (1-cup) servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. , Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.
Nutrition Facts :
SPICY PUFFED RICE
Puffed rice, like puffed corn (pop corn), and corn puffs, is made with rice grains heated under high pressure with steam. In India, puffed rice is popular as part of crunchy snacks like chivda, and sweets like rice krispy cakes.
Provided by Ambervim
Categories Breakfast
Time 10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.
- Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chillies, onions, and a little salt, and saute for 2-3 minutes. Cover and cook until the onions are translucent.
- Add the tomatoes and saute for 2 minutes.
- Add the dhania-jeera powder and red chilli powder, and saute for a minute.
- Add the puffed rice, dali powder, and salt and mix well. Cover and cook on medium heat for 5 minutes till the puffed rice is cooked.
- Add the chopped coriander leaves.
- Serve the spicy puffed rice hot.
Nutrition Facts : Calories 231.5, Fat 8.4, SaturatedFat 1.1, Sodium 37.3, Carbohydrate 35.8, Fiber 2.6, Sugar 4.2, Protein 4
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