ORIENTAL CURRIED RICE SALAD
I have taken this salad to many pot lucks and it is always well received. There is a nice mix of flavours in the dressing. I hope you enjoy it!
Provided by GaylaV
Categories Long Grain Rice
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions and cool.
- Cook the peas and cool.
- Chop celery and onion.
- Mix the rice, peas, celery and onion.
- While the rice is cooking mix all the ingredients for the dressing.
- Mix the dressing into the rice mixture.
- Cool for several hours.
Nutrition Facts : Calories 209.6, Fat 6.4, SaturatedFat 0.9, Sodium 404.1, Carbohydrate 32.7, Fiber 2.7, Sugar 2.7, Protein 5
15-MINUTE ASIAN RICE SALAD
This comforting salad is ready in just 15 minutes. To keep the prep time to a minimum, grate fresh ginger instead of finely chopping it, use kitchen shears instead of a knife to snip off the stems of the shiitake mushrooms and purchase pre-cooked brown rice, grated carrots and shelled edamame.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
- Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
- Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
- Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.
ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
ASIAN CHICKEN AND RICE SALAD
Steps:
- Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
ORIENTAL RICE SALAD
I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.
Provided by Cathie H.
Categories Rice
Time 30m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Be careful not to overcook rice.
- I have used both minute rice and long grain.
- Toss salad ingredients together and refrigerate long enough to let peas thaw.
- Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
- Stir dressing well and dress salad just before serving, mix well.
- Serve cold.
Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6
ORIENTAL RICE SALAD
Make and share this Oriental Rice Salad recipe from Food.com.
Provided by Sageca
Categories Rice
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice.
- Combine oil, soya sauce, vinegar and salt.
- Add mushrooms to rice and stir in dressing.
- Cover and chill at least 2 hours.
- Just before serving add oranges,celery,green onions and almonds.
Nutrition Facts : Calories 194.8, Fat 12.9, SaturatedFat 1.6, Sodium 338.2, Carbohydrate 17.1, Fiber 1, Sugar 0.6, Protein 2.9
ORIENTAL RICE-A-RONI CURRY SALAD
This is a different Rice-a-Roni Salad. No olives or artichokes. You can use chopped chicken or turkey but seafood or crab is delicious. If you refrigerate overnight, the flavors really blend. So easy! Any time of the year to serve, just leave out the chopped radishes in the winter! I prefer using the crab.
Provided by Montana Heart Song
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Rice-a-Roni as per pkg directions. Cool.
- In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
- Mix the mayonnaise, curry powder, soy sauce and ground ginger.
- Note: You may use Miracle Whip if you wish.
- Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
- It is best if this dish is cooled overnight. The flavors really pop!
- Serve individually on lettuce leaves or in a large bowl.
Nutrition Facts : Calories 212, Fat 10.3, SaturatedFat 1.5, Cholesterol 8, Sodium 596.5, Carbohydrate 28.1, Fiber 1.3, Sugar 3.6, Protein 2.6
CHINESE RICE SALAD
I first made this for one of our backyard BBQ get togethers. I got the recipe in a book called Fare For Friends. There was'nt any left so I assumed everyone enjoyed it!
Provided by bert2421
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice; chill.
- Add next 4 ingredients.
- Put dressing in a jar and shake well.
- Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
- Add noodles and toss.
Nutrition Facts : Calories 550.1, Fat 23.8, SaturatedFat 3.4, Cholesterol 110.5, Sodium 732.2, Carbohydrate 63.1, Fiber 4.4, Sugar 4.8, Protein 20.5
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