Vegetarian Low-Fat Jasmine Rice Salad

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Vegetarian Low-Fat Jasmine Rice Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Rice Salads/Dressings

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups jasmine rice

1 tablespoon peanut oil -- plus

1 teaspoon peanut oil

1/2 teaspoon salt

2 cups water

1 cup minced pineapple

1 tablespoon seasoned rice vinegar -- plus

1 teaspoon seasoned rice vinegar

1/2 teaspoon chile oil

1/2 cup finely-diced red bell pepper

1/2 cup thinly-sliced green onions, including tops

1 teaspoon dark sesame oil

1 large bunch watercress -- stemmed

 

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.

Makes 6 servings.

Calories...209...Fat...4 g...Protein...4 g...Carbs...40 g...Sodium...202

mg...Fiber...1.3 g.