Summer Jasmine Rice Salad Recipes

SUMMER RICE SALAD

Summer Rice Salad image

Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional

Steps:

In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Jasmine Rice Salad With Fresh Ginger Dressing image

A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

Provided by COOKGIRl

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 jasmine tea bag
1 cup jasmine rice
1 cup fresh green peas (frozen can be used-thawed to room temperature)
1 large carrot, thinly sliced
3 tablespoons vegetable oil (more or less)
2 tablespoons regular sesame oil
1/3 cup rice vinegar
1 1/2 teaspoons freshly grated fresh ginger, to taste (NOT dried ginger)

Steps:

Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
Remove rice from pan and allow to cool.
Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
*Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
Serve chilled or at room temperature.
*Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

Nutrition Facts : Calories 358.8, Fat 17.4, SaturatedFat 2.4, Sodium 17.6, Carbohydrate 44.9, Fiber 3.7, Sugar 2.9, Protein 5.3

JASMINE RICE SALAD WITH SNAP PEAS

Jasmine Rice Salad with Snap Peas image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 1h25m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/2 teaspoon coriander
1 teaspoon minced fresh ginger
2 cups jasmine rice
5 cups water
Salt and freshly ground pepper
1/2 pound snow peas, blanched and shocked
1 large carrot, julienned
1/4 cup coarsely chopped parsley

Steps:

Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.

JASMINE RICE SALAD WITH SNAP PEAS

Jasmine Rice Salad with Snap Peas image

Very easy summer salad. My mother loves this recipe so much that she started growing her own snap peas. The spices in this recipe is quite flexible: fennel seeds and mustard seeds are also good additions. I also experimented with curry powder and it was very appetizing as well!

Provided by Izzy Knight

Categories White Rice

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/2 teaspoon coriander
1 teaspoon minced fresh ginger
2 cups jasmine rice, uncooked
5 cups water
salt & freshly ground black pepper
1/2 lb snow peas, blanched and shocked (blanching should take less than 8 min. salt the water)
1 large carrot, julienned
1/4 cup coarsely chopped parsley

Steps:

Heat the oil in a large saucepan until almost smoking.
Add the onions and cook until soft.
Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
Add the rice and coat with the oil and spices.
Add the water, bring to a boil and season with salt and pepper to taste.
Reduce the heat, cover the pot and cook for 15 to 18 minutes.
Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
Serve at room temperature.

Nutrition Facts : Calories 454.6, Fat 7.6, SaturatedFat 1.1, Sodium 31.2, Carbohydrate 86.4, Fiber 5.3, Sugar 4.8, Protein 8.7

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