Crunchy Vegetable And Brown Rice Salad Recipes

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CRISPY RICE SALAD WITH KALE

This salad is inspired by one of the best bites of food I've ever had, the crispy rice salad at Hai Hai, an amazing Vietnamese restaurant in Minneapolis. It's got, like, four different layers of crunch and a dressing that's spicy, sweet, salty, and bright. I never knew I could love a salad this much!

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Crispy Rice Salad with Kale image

Steps:

  • Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
  • Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
  • Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
  • In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
  • Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

Canola or vegetable oil, for frying
4 cloves garlic, grated
1 teaspoon grated fresh ginger
1 Thai bird chile, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1/4 cup dry roasted, unsalted peanuts
1 1/2 cups cooked jasmine rice (see Cook's Note)
4 cups chopped dinosaur kale
1 shallot, thinly sliced (about 1/4 cup)
1/2 cup whole fresh cilantro leaves

ROASTED-VEGETABLE AND BROWN-RICE BOWLS

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Provided by Greg Lofts

Categories     Salad Recipes

Time 40m

Number Of Ingredients 11



Roasted-Vegetable and Brown-Rice Bowls image

Steps:

  • Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
  • Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
  • Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

1 sweet potato (12 ounces), cut into 1/4-inch rounds
1 small eggplant (8 ounces), cut into 1/4-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
1/3 cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

CRUNCHY VEGETABLE SALAD

Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6



Crunchy Vegetable Salad image

Steps:

  • In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

2 cups cauliflowerets
2 cups broccoli florets
2 carrots, thinly sliced
1 small zucchini, sliced
1 small red onion, sliced
1 to 1-1/2 cups Italian salad dressing

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