Summer Jasmine Rice Salad Recipes

SIMPLE BLACK JASMINE RICE SALAD

Steps:

• Bring 1 and 3/4 cup of salted water to a boil with 1 cup of non-GMO black Jasmine rice, then turn heat to low and simmer, covered, for 30 minutes. Remove from heat and allow to stand for 5-7 minutes. Uncover, fluff with a fork.
• Place Black Jasmine Rice in a large serving bowl, add organic diced tomatoes, diced organic red salad onion, kernels from 2 ears of organic non-GMO corn, minced jalapeño peppers, chopped organic parsley, and cilantro. Lightly toss together ingredients.
• Juice of 1/2 of an orange, add to the salad.
• Zest 2 limes, then juice limes, add to the salad.
• Add 1 teaspoon of authentic olive oil and 1 teaspoon of natural pure honey to the salad.
• Season with a dash of cumin, kosher salt, and freshly ground pepper to your own taste.
• Lightly toss, then place in refrigerator to chill before serving - about 30 minutes.
• Toss before serving.

COLD RICE SALAD

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

SUMMER RICE SALAD

Steps:

• In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

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.

JASMINE RICE SALAD WITH SNAP PEAS

Steps:

• Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

SUMMER RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
• Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
• Toss well.

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.

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.