Best 2 Thai Style Sprouted Rice And Herb Salad Recipes

In the realm of culinary delights, Thailand's vibrant cuisine takes center stage with its array of aromatic curries, zesty salads, and delectable rice dishes. Among these culinary treasures, Thai-style sprouted rice and herb salad stands out as a symphony of flavors and textures. This tantalizing dish, also known as Khao Mak Kua, captivates the senses with its nutty sprouted brown rice, an assortment of fresh herbs like basil, mint, and cilantro, and a tangy dressing that brings it all together. Join us on a culinary journey as we explore this vibrant salad and present a collection of recipes that showcase its versatility. From traditional variations to innovative twists, these recipes will guide you in creating a delightful and authentic Thai-style sprouted rice and herb salad experience.

Here are our top 2 tried and tested recipes!

THAI-STYLE SPROUTED RICE AND HERB SALAD

Thai-Style Sprouted Rice and Herb Salad image

This is inspired by a recipe in "Seductions of Rice," by Naomi Duguid and Jeffrey Alford. The traditional dressing is made with four times as much fish sauce, which I've revised here to keep the sodium levels more manageable. I find any amount of fish sauce makes a dish hard to resist.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves six to eight

Number Of Ingredients 20

Ingredients

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1 1/2 cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1 teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or serrano chili, minced
Leaf lettuce for serving
2 tablespoons Thai fish sauce
1/3 cup water
1 teaspoon brown sugar, turbinado sugar or dark agave nectar
1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons canola oil
3 tablespoons fresh lime juice

Steps:

Combine all of the salad ingredients in a large bowl.
Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
Line a platter with lettuce leaves, top with the salad and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams

THAI-STYLE RICE SALAD

Thai-Style Rice Salad image

This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.

Provided by Tastyeatsathome

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 21

Ingredients

4 cups uncooked jasmine rice
2 teaspoons unsalted butter
2 teaspoons minced fresh ginger root
2 (14 ounce) cans coconut milk
2 cups water
½ teaspoon salt
1 tablespoon peanut oil
2 cloves garlic, minced
1 shallot, minced
1 Thai chile pepper, seeded and minced
1 teaspoon minced fresh ginger root
1 teaspoon minced lemon grass
½ pound peeled and deveined medium shrimp (30-40 per pound)
½ red bell pepper, sliced
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1 teaspoon soy sauce
½ lime, juiced
1 ½ cups diced pineapple
2 teaspoons white sugar, or to taste
¼ cup chopped fresh cilantro

Steps:

Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g

Tips:

To save time, use store-bought sprouted brown rice or quinoa.
Feel free to add other vegetables to the salad, such as shredded carrots, cucumbers, or bell peppers.
For a more flavorful dressing, use freshly squeezed lime juice instead of bottled juice.
If you don't have fresh herbs on hand, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh herbs.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

This Thai-Style Sprouted Rice and Herb Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this salad a try. You won't be disappointed!