Thai Style Sprouted Rice And Herb Salad Recipes

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THAI-STYLE SPROUTED RICE AND HERB SALAD



Thai-Style Sprouted Rice and Herb Salad image

This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish sauce, which I've revised here to keep the sodium levels more manageable. I find any amount of fish sauce makes a dish hard to resist.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves six to eight

Number Of Ingredients 20

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1 1/2 cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1 teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or serrano chili, minced
Leaf lettuce for serving
2 tablespoons Thai fish sauce
1/3 cup water
1 teaspoon brown sugar, turbinado sugar or dark agave nectar
1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons canola oil
3 tablespoons fresh lime juice

Steps:

  • Combine all of the salad ingredients in a large bowl.
  • Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
  • Line a platter with lettuce leaves, top with the salad and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams

GARDEN HERB RICE SALAD



Garden Herb Rice Salad image

This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cooked long grain rice, chilled
1 large tomato, chopped
1 medium sweet yellow pepper, diced
1 small cucumber, peeled, seeded and diced
1/2 cup diced mozzarella cheese
1/2 cup sliced ripe olives, drained
1/4 to 1/3 cup snipped fresh basil
1/4 cup snipped fresh mint
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Steps:

  • In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes.

Nutrition Facts : Calories 267 calories, Fat 16g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE



Brown Rice Salad with Citrus-Thai Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 cups cooked brown rice
2 carrots, grated
1 cup pea pods, thinly sliced on an angle
1 small red onion, halved and minced
6 green onions, thinly sliced on an angle
Citrus-Thai Basil Vinaigrette, recipe follows
Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil

Steps:

  • Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
  • Combine all ingredients in a blender and blend for 1 minute

THAI-STYLE RICE SALAD



Thai-Style Rice Salad image

This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.

Provided by Tastyeatsathome

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 21

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
½ teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
½ pound peeled and deveined medium shrimp (30-40 per pound)
½ red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
½ lime, juiced
1 ½ cups diced pineapple
2 teaspoons white sugar, or to taste
¼ cup chopped fresh cilantro

Steps:

  • Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
  • Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
  • Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS



Warm Jasmine Rice Salad with Shrimp and Thai Herbs image

Provided by Bruce Cost

Categories     Salad     Leafy Green     Pepper     Rice     Side     Lunch     Mint     Shrimp     Cucumber     Cilantro     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens

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.

THAI HARVEST RED RICE SALAD



Thai Harvest Red Rice Salad image

This is good. Thai red rice is unmilled (like brown rice) and takes longer to cook than polished rice like jasmine. However, because the grains are slender, they cook more quickly than other unmilled rices and use less water. Use a heavy-bottomed pot with a tight-fitting lid to ensure the steam is retained in the pot during cooking. One cup raw rice yields about 3 cups cooked rice. Measurements and times vary according to rice type, so follow the package directions. Find red rice at Asian markets or specialty markets, or substitute brown rice.

Provided by UmmBinat

Categories     Medium Grain Rice

Time 55m

Yield 4 salad servings, 4 serving(s)

Number Of Ingredients 12

1 cup red rice (Thai)
1 1/2 cups chicken stock
1/3 cup canola oil
1/4 cup fresh limes or 1/4 cup lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 cucumber, peeled and chopped
2 green onions, using green parts only, chopped
1/2 cup red bell pepper, chopped
1/4 cup small red onion, finely chopped
1 cup cherry tomatoes, halved
kosher salt & freshly ground black pepper

Steps:

  • Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
  • Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
  • When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.

THAI RICE-SALAD WITH LEMONGRASS



Thai Rice-Salad With Lemongrass image

Make and share this Thai Rice-Salad With Lemongrass recipe from Food.com.

Provided by Geert Wissink

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons arachid oil
2 lemon grass root, chopped fine
2 red chili peppers, chopped
4 spring onions, chopped in rings
650 g rice (boiled, use long rice such as jasmin)
450 g pork (strips) or 450 g beef, cut in pieces (strips)
35 g mint leaves (chopped)
30 g coriander leaves
4 lemon basil, cut in strips (djeroek poernet)
3 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Thai fish sauce (Nam Pla)

Steps:

  • Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.

Nutrition Facts : Calories 1482.6, Fat 25.8, SaturatedFat 6.3, Cholesterol 84.4, Sodium 799.4, Carbohydrate 260.5, Fiber 6.1, Sugar 5.3, Protein 43.6

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