0 0
Indian-Style Rice Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 - 2 cups brown rice or 1 1/2-2 cups white basmati rice
salt & freshly ground black pepper
1/4 cup scallion chopped
3/4 cup potato cooked and chopped
3/4 cup cauliflower floret cooked
3/4 cup green peas cooked
1/2 cup coconut milk (or more)
3 tablespoons rice vinegar (to taste)
1 tablespoon curry powder (to taste)
1 jalapeno stemmed seeded and minced (or to taste) (optional)

Nutritional information

445.1
Calories
76 g
Calories From Fat
8.5 g
Total Fat
6.2 g
Saturated Fat
0 mg
Cholesterol
30 mg
Sodium
84.6 g
Carbs
5.7 g
Dietary Fiber
22 g
Sugars
8.7 g
Protein
95g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Indian-Style Rice Salad

Features:
    Cuisine:

    Very good! Not what I expected for being so simple. used sweet potato as I was out of regular and it came out really well. I also roasted the cauliflower and I highly recommend that! Otherwise followed the recipe. used brown rice and next time I think I'd go with white (I think white would absorb the dressing better) All and all I would make this again!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.,Very good! Not what I expected for being so simple. used sweet potato as I was out of regular and it came out really well. I also roasted the cauliflower and I highly recommend that! Otherwise followed the recipe. used brown rice and next time I think I’d go with white (I think white would absorb the dressing better) All and all I would make this again!,Delicious. I added a Tbsp. of honey to the dressing for some sweetness.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cook Potato, Cauliflower and Peas, If Necessary.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Savory Welsh Cheddar
    previous
    Savory Welsh Cheddar, Apple, and Bacon Pie Recipe
    Crispy Zucchini And Potato Pancakes Recipe
    next
    Crispy Zucchini and Potato Pancakes Recipe
    Savory Welsh Cheddar
    previous
    Savory Welsh Cheddar, Apple, and Bacon Pie Recipe
    Crispy Zucchini And Potato Pancakes Recipe
    next
    Crispy Zucchini and Potato Pancakes Recipe

    Add Your Comment

    eighteen − 9 =