Jasmine Rice Mushroom Salad

Jasmine Rice Mushroom Salad Recipe - Authentic Thai Dish

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This Jasmine Rice Mushroom Salad is a flavorful and refreshing dish that combines the fragrant jasmine rice with a variety of vegetables and mushrooms. The dressing adds a tangy and slightly sweet flavor that complements the earthy mushrooms and crunchy vegetables perfectly.

History

This recipe is inspired by traditional Thai flavors and ingredients, such as lemongrass, coconut milk, and fresh herbs. The combination of jasmine rice, mushrooms, and vegetables creates a balanced and satisfying dish that is both delicious and nutritious.

Ingredients

1.5 cups raw jasmine rice, rinsed
1 fresh stalk lemongrass, cut into 3 or 4 pieces
0.5 fresh chile, seeded and minced
1 tsp canola or other vegetable oil
1.5 cups boiling water
0.75 cup low-fat or regular coconut milk
0.25 tsp salt
Dressing
0.25 cup low-fat or regular coconut milk
3 tbsp fresh lime juice
1 tsp sugar
0.5 tsp salt
2 tbsp chopped fresh basil, preferably thai basil
2 tbsp chopped fresh coriander or mint, optional
vegetables
1 medium-sized red or orange bell pepper
8 oz (227 g) asparagus
12 oz (340 g) mushrooms, such as oyster, cremini, shiitake, moonlight or a combination
2 tsp minced or pressed garlic
2 tsp grated fresh gingerroot
1 tsp freshly grated lime peel
0.5 fresh chile, minced and seeded
2 tsp canola or other vegetable oil
Pinch of salt
Chopped fresh basil for garnish
Roasted peanuts or cashews, optional

How to prepare

1. To prepare the rice: In a small, heavy pot with a tight-fitting lid, sauté the 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 the liquid is absorbed, about 15 minutes.
2. To prepare the dressing: Whisk together the dressing ingredients in a bowl and set aside.
3. To prepare the vegetables: Seed the pepper and cut it into thin strips about 5.5 inches long. Blanch the strips in boiling water for 1 to 2 minutes, until just tender, and set aside in a serving bowl. Rinse the asparagus, snap off and discard the tough stem ends, and cut the spears on a diagonal into 5.5-inch pieces. Blanch in boiling water until just tender, about 3 minutes, and add to the serving bowl.
4. Remove the lemongrass pieces when the rice is tender, fluff with a fork, and set aside to cool.
5. Remove and discard any tough stems from the mushrooms; rinse and slice the caps into bite-sized pieces. In a skillet, combine the garlic, ginger, lime peel, chile, and oil, and sauté over medium heat for 1 minute, stirring constantly. Add the mushrooms and salt, and toss well. Cover, reduce heat, and cook until the mushrooms are softened and begin to release their juices, 3 to 5 minutes.
6. Add the sautéed mushrooms and cooled rice to the serving bowl, pour on the dressing, and toss well. Serve at room temperature, garnished with basil and peanuts or cashews, if desired.

Variations

Add cooked shrimp or tofu for an extra protein boost.
Substitute different vegetables, such as broccoli or snap peas, for a variety of flavors and textures.
Use different types of mushrooms, such as portobello or button mushrooms, for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to rinse the jasmine rice before cooking to remove any excess starch.

- Cooking the rice with lemongrass and chile adds a subtle flavor to the dish.

- Blanching the vegetables before adding them to the salad helps to retain their vibrant colors and crisp texture.

- Sautéing the mushrooms with garlic, ginger, and lime peel enhances their flavor and adds depth to the dish.

Serving Suggestions

This salad can be served as a main dish or as a side dish alongside grilled chicken or fish. It is also delicious on its own as a light and refreshing meal.

Cooking Techniques

Blanching the vegetables helps to retain their color and texture.

- Sautéing the mushrooms with garlic, ginger, and lime peel enhances their flavor.

- Cooking the rice with lemongrass and chile adds a subtle aroma and flavor to the dish.

Ingredient Substitutions

Use brown rice or quinoa instead of jasmine rice for a different texture and flavor.

- Substitute soy milk or almond milk for the coconut milk for a lighter dressing.

- Use different herbs, such as cilantro or parsley, in place of the Thai basil and mint.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply toss with the dressing just before serving to maintain the freshness of the ingredients.

Presentation Ideas

Garnish the salad with fresh basil and roasted cashews for a pop of color and crunch. Serve in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

This Jasmine Rice Mushroom Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also complements Asian-inspired dishes, such as stir-fries or curries.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes or enjoy it cold as a refreshing leftover meal.

Nutrition Information

Calories per serving

Each serving of this Jasmine Rice Mushroom Salad contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

The jasmine rice in this salad provides a good source of carbohydrates, which are essential for energy production and overall health. Each serving contains approximately 40 grams of carbohydrates.

Fats

The coconut milk and canola oil in this recipe contribute healthy fats to the dish. Fats are important for nutrient absorption and hormone regulation. Each serving contains approximately 10 grams of fat.

Proteins

Mushrooms are a good source of plant-based protein, which is important for muscle growth and repair. Each serving of this salad contains approximately 8 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the bell pepper and asparagus, as well as potassium and magnesium from the mushrooms. These nutrients are essential for immune function, bone health, and overall well-being.

Alergens

This recipe contains coconut milk and cashews, which are common allergens. Be sure to check for any allergies before serving this dish to guests.

Summary

Overall, this Jasmine Rice Mushroom Salad is a well-balanced and nutritious dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying meal option for any occasion.

Summary

This Jasmine Rice Mushroom Salad is a delicious and nutritious dish that combines the flavors of jasmine rice, mushrooms, and vegetables with a tangy coconut milk dressing. It is a versatile and satisfying meal option that can be enjoyed on its own or paired with your favorite protein.

How did I get this recipe?

I distinctly remember the first time I saw this recipe. It was a warm summer day, and I was visiting my dear friend Lily's house for our weekly cooking lesson. Lily was a master in the kitchen, and I always marveled at the delicious dishes she would whip up with such ease.

On this particular day, Lily had something special planned for me. As I entered her kitchen, the aroma of jasmine rice and mushrooms filled the air. I could hardly contain my excitement as she handed me a handwritten recipe card with the title "Jasmine Rice Mushroom Salad."

"This is a family recipe that has been passed down for generations," Lily explained as she guided me through the steps of preparing the dish. "It's a simple yet flavorful salad that is perfect for any occasion."

I watched intently as Lily sautéed the mushrooms in a skillet with garlic and soy sauce, creating a savory umami flavor that danced on my taste buds. She then cooked the jasmine rice until it was fluffy and fragrant, before combining it with the mushrooms and a medley of fresh herbs and vegetables.

As we sat down to enjoy our creation, I couldn't help but marvel at the delicious flavors and textures that melded together in perfect harmony. The nutty rice, earthy mushrooms, and vibrant herbs created a symphony of tastes that left me craving more.

After our meal, I begged Lily to share the recipe with me so that I could recreate it at home. She happily obliged, and I left her house that day with a newfound appreciation for the art of cooking and a delicious recipe that would soon become a staple in my own kitchen.

Over the years, I have made the Jasmine Rice Mushroom Salad countless times, each time adding my own twist to the recipe. I have experimented with different herbs and vegetables, and even added a splash of citrus for a refreshing kick.

I have shared this recipe with friends and family, who have all fallen in love with its simplicity and bold flavors. It has become a go-to dish for potlucks, picnics, and family gatherings, always receiving rave reviews from everyone who tries it.

As I reflect on the journey that led me to discover the Jasmine Rice Mushroom Salad, I am filled with gratitude for the wonderful friends and mentors who have inspired me along the way. From Lily's kitchen to my own, this recipe has brought joy and nourishment to those I love, creating memories that will last a lifetime.

And so, as I prepare to pass this recipe down to future generations, I do so with a heart full of love and a spirit of culinary adventure. For in the kitchen, as in life, there is always something new to learn and discover, waiting to be savored and shared with those we hold dear.