COCONUT RICE SALAD RECIPE - FOOD.COM
Make and share this Coconut Rice Salad recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
- Pulse to finely chop and scrape into a glass bowl.
- Add the coconut milk mixing well.
- Measure and add enough water to make 4 cups.
- Whisk well and set aside.
- In a large pot over medium high heat add the rice and oil.
- Stir to coat.
- Add the coconut milk mixture.
- Bring to a boil, reduce heat to medium low and cover.
- Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
- Turn rice out into a large bowl and toss well to cool and separate.
- Place in the fridge, stirring often to help cool.
- In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
- While machine is running slowly and in a very thin stream add the oil.
- Add the salt and pepper and pulse to combine.
- To the rice add the peaches, red pepper and cucumber.
- If serving right away toss with dressing to coat.
- If serving later cover rice mixture and dressing seprately.
- Add the desired amount of dressing right before serving.
Nutrition Facts : Calories 545.1, FatContent 40.1, SaturatedFatContent 11.8, CholesterolContent 0, SodiumContent 524, CarbohydrateContent 44.4, FiberContent 2.8, SugarContent 11.9, ProteinContent 5
COCONUT RICE SALAD RECIPE - KAY CHUN | FOOD & WINE
In this simple one-bowl meal from F&W’s Kay Chun, delicately flavored coconut rice is tossed with cooked chicken and crunchy cucumbers. Slideshow: More One-Bowl Rice Dishes
Provided by Kay Chun
Total Time 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt and garnish with scallions.
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HERB-SCENTED RICE SALAD WITH COCONUT AND LIME RECIPE ...
Every summer, I revisit this refreshing Malaysian salad called nasi ulam. It’s an elastic classic, so tinker to create your own twists. The salad tastes good up to 5 hours after you’ve combined all the ingredients, so it’s a nice party or potluck dish. You can easily double, triple, or quadruple it, too.
From cookinglight.com
Total Time 20 minutes
Calories 176 per serving
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Total Time 20 minutes
Calories 176 per serving
- Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Continue to cook, stirring constantly to ensure even cooking, until coconut is fragrant and golden brown, 2 to 3 more minutes. Remove from heat and cool. Using a large spoon, stir together basil, mint, cilantro, shallot (or onion), lemongrass, lime zest, salt, and pepper in a large bowl until well combined. Add rice, 3 tablespoons toasted coconut, and remaining 1 teaspoon coconut oil to herb mixture; toss to combine. Add fish sauce and lime juice. Toss, wait 5 minutes, and taste. Aim for a balance of all the flavors. The herbs are subtle, yet their pungent, fragrant selves should shine. Transfer rice mixture to a shallow dish or wide bowl; garnish with remaining toasted coconut.
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COCONUT RICE SALAD RECIPE - FOOD.COM
Make and share this Coconut Rice Salad recipe from Food.com.
From food.com
Reviews 1.0
Total Time 10 minutes
Calories 414.3 per serving
From food.com
Reviews 1.0
Total Time 10 minutes
Calories 414.3 per serving
- Shake the dressing ingredients well and drizzle over the rice mixture, then toss.
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COCONUT RICE & PRAWN SALAD RECIPE | BBC GOOD FOOD
Make a salad really summery
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Side dish, Starter, Supper
Cuisine British
Calories 293 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Side dish, Starter, Supper
Cuisine British
Calories 293 calories per serving
- Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.
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HERB-SCENTED RICE SALAD WITH COCONUT AND LIME RECIPE ...
Every summer, I revisit this refreshing Malaysian salad called nasi ulam. It’s an elastic classic, so tinker to create your own twists. The salad tastes good up to 5 hours after you’ve combined all the ingredients, so it’s a nice party or potluck dish. You can easily double, triple, or quadruple it, too.
From cookinglight.com
Total Time 20 minutes
Calories 176 per serving
From cookinglight.com
Total Time 20 minutes
Calories 176 per serving
- Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Continue to cook, stirring constantly to ensure even cooking, until coconut is fragrant and golden brown, 2 to 3 more minutes. Remove from heat and cool. Using a large spoon, stir together basil, mint, cilantro, shallot (or onion), lemongrass, lime zest, salt, and pepper in a large bowl until well combined. Add rice, 3 tablespoons toasted coconut, and remaining 1 teaspoon coconut oil to herb mixture; toss to combine. Add fish sauce and lime juice. Toss, wait 5 minutes, and taste. Aim for a balance of all the flavors. The herbs are subtle, yet their pungent, fragrant selves should shine. Transfer rice mixture to a shallow dish or wide bowl; garnish with remaining toasted coconut.
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Total Time 20 minutes
Category Dinner, Main course, Supper
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Total Time 20 minutes
Category Dinner, Main course, Supper
Calories 780 calories per serving
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Category Starters and salads
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COCONUT RICE SALAD RECIPE - KAY CHUN | FOOD & WINE
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