Simple Black Jasmine Rice Salad Recipes

20 BEST WAYS TO USE JASMINE RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jasmine rice recipe in 30 minutes or less!

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Steps:

• Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
• Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
• Remove rice from pan and allow to cool.
• Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
• *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
• Serve chilled or at room temperature.
• *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS

Steps:

• When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
• Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
• Toss in the black pepper and shrimp.
• Serve on a bed of greens.
• **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.

SUMMER JASMINE RICE SALAD

Steps:

• Combine the rice with 2 cups water in a medium pot. Bring to a boil. Cover, lower the heat to medium-low, and simmer until rice is tender, about 20 minutes. Fluff with a fork and transfer to a large bowl. Let cool. Meanwhile, heat the olive oil in a wide skillet and sauté the garlic for 2 minutes. Add mushrooms and sauté until liquid is evaporated and mushrooms are lightly browned, about 10 minutes. Add squash, salt, and pepper and cook, stirring frequently, until squash is tender. Add peas, corn, parsley, and basil and cook, stirring often, another 5 minutes. Add the cooked vegetables to the bowl with the rice. Add the oil from the sun-dried tomatoes to the skillet and heat it up. Add the sun-dried tomatoes and pignoli and sauté until pignoli start to brown, about 2 to 4 minutes. Add this mixture to the rice and vegetables. To make the dressing, whisk together all the ingredients. Pour over the rice and vegetables and mix well. Taste for seasoning and adjust as needed. Let it sit in the refrigerator for 2 to 4 hours or overnight. Bring it to room temperature before service. Clean the rim of the bowl (or transfer to a smaller, clean bowl) and serve.