INDIAN-STYLE RICE SALAD
Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice.
Provided by Kumquat the Cats fr
Categories Rice
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potato, cauliflower and peas, if necessary.
- Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables in a large bowl.
- Combine black pepper, coconut milk, rice vinegar and curry powder in a blander and turn machine on; a creamy emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or two at a time until balance tastes right to you, then add more curry powder, salt or pepper, if needed.
- Drizzle vinaigrette over rice and vegetables. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in jalapeno if using and cilantro, taste and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate up to a day, bringing salad back to room temperature before serving.
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.
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
INDIAN RICE SALAD WITH CHICKEN
Raid the fridge and rustle up this hearty yet healthy salad with pulses, nuts, tikka chicken and a mango curry dressing
Provided by Sarah Cook
Categories Lunch
Time 40m
Number Of Ingredients 15
Steps:
- Cook the rice following pack instructions but add the turmeric and 1 tsp curry powder to the cooking water. Drain well and spread on a tray lined with kitchen paper to cool.
- Meanwhile, finely chop the coriander stalks and whisk with all the other dressing ingredients, plus seasoning.
- Tip the rice into a big mixing bowl. Using a fork, break up any large lumps, then mix in the cashews, cucumber, onion, coriander leaves, pomegranate seeds, beans and chicken. Pour over the dressing and lightly stir in, then cover and keep in the fridge. Eat over the next 2 days (as long as it's within the chicken use-by date). Keep a big spoon in the bowl so kids can easily help themselves. Top with a dollop of yogurt and add a handful of poppadum crisps, if you like.
Nutrition Facts : Calories 473 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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20 EASY INDIAN SALAD RECIPES - INSANELY GOOD
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- Spicy Indian Cucumber Salad. Cucumber salad might not sound like a lively dish, but when you toss it with chili pepper, pepper flakes, chopped peanuts, coconut oil, lime juice, sugar, and salt, it’s a winner.
- Beetroot Salad Recipe (Poriyal) There’s no denying that beetroot is the top dog of colorful veggies. From that intense pink to a sunny yellow, these will brighten up any table.
- Indian Tomato Salad with Mint Dressing. I happen to think that juicy tomatoes and crunchy red onions are a match made in heaven. Not only are they both colorful, but their flavors and textures will make any dish a million times better.
- Masala Lentil Salad with Cumin Roasted Carrots. If you’re looking for some high-protein, gluten-free alternatives to pasta or rice, lentils are the best choice.
- Sprouted Mung Bean Salad. Mung beans are another terrific and under-used member of the legume family. They’re green and look a little bit like peas, though they taste more like potatoes to most people.
- Fruit Custard Recipe. Fruit custard is essentially an elevated fruit salad. Instead of just chopped-up fruits in a bowl, this recipe calls for a creamy and dreamy custard to be poured over the top.
- Avocado Salad. Being an avocado toast/guacamole lover, I knew I’d love this dish before I took the first bite. It’s creamy but still full of texture, thanks to the avocado chunks, tomatoes, and onions.
- Chickpea Salad Recipe. Chickpeas are super high in protein and will make any salad that much more filling. Use canned chickpeas to make your prep super fast, and if you want a touch of sweet color, try adding some canned corn to the mix, too.
- Vegetable Salad Recipe. The beauty of this salad is that you can just as easily use raw veggies as cooked. So, if you have leftovers, feel free to throw them into a bowl with a quick lemon and oil dressing.
- Onion Salad. I’ve had variations of this salad all over the world. The Swedes (and Scandinavians in general) like to add pickled veggies to the table for something refreshing with their meats.
INDIAN SPICED RICE & LENTIL SALAD - HOST THE TOAST
From hostthetoast.com
Reviews 5Estimated Reading Time 3 minsServings 6Total Time 1 hr
- In a large, heavy saucepan over medium heat, toast the almonds. Once they begin to brown and become fragrant, remove them from the pan and set aside.
- Add in the oil and saute the onion, garlic, ginger, and jalapeno until fragrant, about 1 minute. Mix in the garam masala and cumin and cook for 30 seconds. Pour in the water and stir in the salt and sugar. Bring the mixture to a boil.
- Reduce the heat to a simmer and add in the lentils. Cook the lentils for 5 minutes. Add in the rice and raisins and return to a boil. Boil, uncovered for 5 minutes. Reduce to a simmer and cover. Cook until the water is absorbed, about 8 minutes. Remove the rice from the heat and let it sit, covered, for 10 minutes.
- Stir in the tomato, cucumber, and reserved toasted almonds. Mix in the mint leaves and cilantro, reserving some to top.
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