Wednesday, July 10, 2013

Rice Salads

On the Menu

8 – 10 Servings

2 cups Basmati or Jasmine rice
4 cups water
1 teaspoon sea salt
¼ cup tamari
¼ cup sesame oil
1 orange juiced
1 teaspoon fresh ginger, minced
½ teaspoon black pepper
½ cup grilled pineapples, diced
½ cup cashews, roasted
½ cup bell peppers, diced
¼ cup raisins
½ cup celery diced
1 green onion, cut on bias
¼ cup sesame seed, toasted

Place rice, water and sea salt in a pot and cook according to directions on package.
Transfer rice to a baking dish and let cool.  Place in a refrigerator and let rice become cold.
While rice is cooling make the dressing by combining in a blender or whisking the tamari sesame oil, orange juice, ginger and black pepper.
Once rice is cool, toss all ingredients together.
Garnish with the toasted sesame seeds.

 Forbidden Rice Salad
8 - 10 Servings 
3 ½ cups water
1 lime, juiced
2 cups Organic Forbidden Rice®
1 teaspoon sea salt
1 tablespoon fresh mint leaves, coarsely chopped
 2 tablespoons basil, fresh, coarsely chopped
 2 tablespoons cilantro, fresh, coarsely chopped
 ¼ cup parsley, coarsely chopped
 1 medium red peppers, diced 
 1 medium yellow peppers, diced     
 1 medium jalapeno pepper, seeded, diced
  ¼ cup pine nuts 
 2 tablespoons grapeseed or extra virgin olive oil
 2 teaspoons sesame oil
 2 tablespoons tamari
 ⅛ cup lime juice, freshly squeezed
 ¼ - ½ teaspoon crushed red chili peppers
 3 cloves garlic, minced
 ½ teaspoon black pepper
Bring water to a boil.
Add juice of 1 lime, rice and 1 teaspoon of sea salt let water come back up to a boil again and cover.
Lower heat to a simmer and cook for 30 minutes or according to package directions.
Let rice sit while you whisk together the ingredients for the dressing. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add mint, basil, cilantro, parsley, red peppers, yellow peppers, jalapeno peppers onions, pine nuts and pepper to taste.

Mexican Rice Salad
6 Servings
4 teaspoons ground cumin
¼ cup fresh lime juice
2 ½ tablespoons vegetable oil
½ teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
½ cup thinly sliced green onions
2 cups black beans, drained
½ cup chopped roasted red peppers
½ cup chopped green bell pepper
1 ½ teaspoons minced chipotle chilies in adobo sauce
¾ cup chopped fresh cilantro
Stir 3 teaspoons cumin in small dry skillet over medium heat about 1 minute. Remove from heat.  Whisk lime juice and oil into skillet, this is the dressing.
Stir turmeric and remaining cumin in a heavy saucepan over medium heat, about 1 minute.
Add 2 cups water, rice and salt; bring to boil.
Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes or until all liquid is absorbed.
Cool rice.
Mix onions and half of the dressing into rice, taste then season with salt and pepper.
Combine black beans, all of the peppers, cilantro, and the remaining dressing in medium bowl and mix thoroughly. Taste for seasoning and add salt and pepper. Refrigerate until cold.
Once all ingredients are cold, you can either combine the rice and bean mixture before plating or, place the cold rice mixture on a platter and top it with the cold bean mixture. 

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