STEAMED VEGETABLES WITH RICE-WINE VINAIGRETTE
The vegetables gain a sweet, clean taste, like that of sushi rice, from the vinaigrette.
Provided by Martha Stewart
Categories Bok Choy Recipes
Number Of Ingredients 7
Steps:
- In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
- Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
- Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet.
- Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
- Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.
HOW TO MAKE VINAIGRETTE SALAD DRESSING
Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!
Provided by Kare for Kitchen Treaty
Categories Salad
Time 2m
Number Of Ingredients 12
Steps:
- Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
- Taste and adjust seasonings if desired. Add to salad, toss, and serve.
- Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.
Nutrition Facts : ServingSize 2 tablespoons (1/2 recipe), Calories 189 kcal, Sugar 1 g, Sodium 29 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 1 g, Protein 1 g
MARTHA'S FAVORITE VINAIGRETTE
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)
RICE WINE VINAIGRETTE WITH HERBS
Make and share this Rice Wine Vinaigrette With Herbs recipe from Food.com.
Provided by C in PA
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar and next 4 ingredients in a small bowl.
- Slowly whisk in oil until blended.
- Stir in cilantro and chives.
- Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.
Nutrition Facts : Calories 66.1, Fat 6.8, SaturatedFat 0.4, Sodium 324.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 0.6
RICE VINEGAR AND SESAME VINAIGRETTE
Steps:
- Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.
STEAMED VEGETABLES WITH RICE WINE VINAIGRETTE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.
VINEGARED RICE
Steps:
- In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
- While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
- Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
- Variations:
- Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
- Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
- Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
- Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
- Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.
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