Puffed Rice Salad Recipes
PUFFED RICE SALAD WITH CHICKEN
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
- Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 4 grams, TransFat 0 grams
PUFFED RICE SALAD
From the Sakthi Foundation ayurvedic recipes: http://www.sakthifoundation.org/kitchen_dinner-2.htm This recipe requires no cooking. If you prefer a nuttier flavor, you could first toast the puffed rice over medium heat.
Provided by tamarinda
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the dates and green chili, as needed to grind in your blender.
- Blend the dates, green chili and salt with water to form a thick syrup.
- Mix all the ingredients.
- Serve as a snack or as a light dinner.
Nutrition Facts : Calories 189.5, Fat 0.5, SaturatedFat 0.1, Sodium 593.7, Carbohydrate 44.8, Fiber 4.4, Sugar 17.7, Protein 4
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