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Jasmine Rice Mushroom Salad

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Ingredients Edit

Directions Edit

1. To prepare rice: In small, heavy pot with tight-fitting lid, sauté rice, lemongrass and chile in oil for 1 to 2 minutes, stirring constantly. Add boiling water, coconut milk and salt, and bring to a boil. Stir, reduce heat to very low, cover and cook until all liquid absorbed, about 15 minutes.

2. To prepare Dressing: Whisk together dressing ingredients in bowl, and set aside.

3. To prepare Vegetables: Seed pepper, and cut it into thin strips about 11/2 inches long. Blanch strips in boiling water for 1 to 2 minutes, until just tender, and set aside in serving bowl. Rinse asparagus, snap off and discard tough stem ends and cut spears on diagonal into 11/2-inch pieces. Blanch in boiling water until just tender, about 3 minutes, and add to serving bowl.

4. Remove lemongrass pieces when rice is tender, fluff with fork and set aside to cool. 5. Remove and discard any tough stems from Mushrooms; rinse and slice caps into bite-sized pieces. In skillet, combine garlic, ginger, lime peel, chile and oil, and sauté over medium heat for 1 minute, stirring constantly. Add Mushrooms and salt, and toss well. Cover, reduce heat and cook until Mushrooms are softened and begin to release their juices, 3 to 5 minutes.

6. Add sautéed Mushrooms and cooled rice to serving bowl, pour on dressing and toss well. Serve at room temperature, garnished with basil and peanuts or cashews, if desired.

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