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Category: Recipes
Prep Time: Cook Time: Total Time:
Asian Rice and Herbs Salad
Salad:
4 cups cooked jasmine rice
juice of 1 lime
1 1/2 cups packed, coarsely chopped watercress leaves
1 1/2 to 2 cups chopped long beans or green beans
2 large or 3 medium plum tomatoes, finely chopped
2 tablespoons finely chopped fresh mint
1/4 cup Asian or sweet basil leaves, coarsely chopped
1 cup coarsely chopped cilantro leaves
1 shallot, thinly sliced, separated into rings
1 teaspoon finely minced lemon grass
1 serrano chili, minced
Dressing:
1 clove garlic, minced
1/2 teaspoon minced lemon grass
1/2 cup Thai fish sauce
1/4 cup water
1 teaspoon palm sugar or brown sugar
1/2 teaspoon red pepper flakes
3 tablespoons fresh lime juice
For salad, mix together rice, lime juice and watercress in large bowl,
mix well. Heat 1 inch water in large saucepan over high heat to boil. Add beans, cook, covered, until slightly softened, about 1 minute. Drain, add to rice, tossing to mix well. Add remaining salad ingredients, toss to mix.
For dressing, combine all ingredients except lime juice in non-reactive saucepan. Cook over medium-high heat to boil. Reduce heat to medium-low, simmer, stirring occasionally, 5 minutes. Pour into small bowl and stir in lime juice.
Toss 3 tablespoons dressing into salad. Taste and add additional dressing, if needed. Pass remaining dressing.
Serves 4 to 6.
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Asian Rice and Herbs Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Asian Rice and Herbs Salad
Salad:
4 cups cooked jasmine rice
juice of 1 lime
1 1/2 cups packed, coarsely chopped watercress leaves
1 1/2 to 2 cups chopped long beans or green beans
2 large or 3 medium plum tomatoes, finely chopped
2 tablespoons finely chopped fresh mint
1/4 cup Asian or sweet basil leaves, coarsely chopped
1 cup coarsely chopped cilantro leaves
1 shallot, thinly sliced, separated into rings
1 teaspoon finely minced lemon grass
1 serrano chili, minced
Dressing:
1 clove garlic, minced
1/2 teaspoon minced lemon grass
1/2 cup Thai fish sauce
1/4 cup water
1 teaspoon palm sugar or brown sugar
1/2 teaspoon red pepper flakes
3 tablespoons fresh lime juice
For salad, mix together rice, lime juice and watercress in large bowl,
mix well. Heat 1 inch water in large saucepan over high heat to boil. Add beans, cook, covered, until slightly softened, about 1 minute. Drain, add to rice, tossing to mix well. Add remaining salad ingredients, toss to mix.
For dressing, combine all ingredients except lime juice in non-reactive saucepan. Cook over medium-high heat to boil. Reduce heat to medium-low, simmer, stirring occasionally, 5 minutes. Pour into small bowl and stir in lime juice.
Toss 3 tablespoons dressing into salad. Taste and add additional dressing, if needed. Pass remaining dressing.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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