Jasmine Rice Salad

Recipe Ingredients

1 1/4 cups	200g / 7.1oz	Jasmine rice
1 tablespoon	15ml	Peanut oil - plus
1 teaspoon	5ml	Peanut oil
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Water
1 cup	93g / 3.3oz	Minced pineapple
1 tablespoon	15ml	Seasoned rice vinegar - plus
1 teaspoon	5ml	Seasoned rice vinegar
1/2 teaspoon	2.5ml	Chile oil
1/2 cup	73g / 2.6oz	Finely-diced red bell pepper
1/2 cup	31g / 1.1oz	Thinly-sliced green onions, including tops
1 teaspoon	5ml	Dark sesame oil
1		Large bunch watercress - stemmed

Recipe Instructions

Put rice, peanut oil, salt and water in small saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes. Stir in pineapple; transfer to bowl. Refrigerate until cold, about 3 hours.

Add rice vinegar, chile oil, red pepper, green onions and sesame oil. Toss to mix. (Can be made up to several hours ahead or overnight.) Arrange watercress around edge of platter; spoon salad in center. Serve chilled or at room temperature.

This recipe yields 6 servings.

Each serving: 209 calories; 202 mg sodium; 0 cholesterol; 4 grams fat; 40 grams carbohydrates; 3 grams protein; 0.38 gram fiber.

Source:
The Los Angeles Times, 12-08-1999

Rating

Average rating:

6 (1 votes)

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