Thai Rice Salad Recipe

Thai Rice Salad Recipe

  • 2 cups Safeway SELECT American Basmati Rice
  • 1 tablespoon minced or pressed garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons salad oil
  • 1 teaspoon curry powder
  • 1 (15 ounce) can light coconut milk
  • 1 1/3 cups chicken broth
  • 1 red bell pepper
  • 1 cup snow peas
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1/3 cup orange slices (optional)
  • 3 tablespoons minced fresh cilantro
  • Salt
  1. In a large bowl, stir rice in cool water; drain. Repeat several times until water is no longer cloudy. Drain rice.
  2. In a 3- to 4- quart pan over medium heat, stir garlic and ginger in oil until lightly browned, about 3 minutes. Add rice and curry powder; stir 1 minute longer.
  3. Add coconut milk and broth. Bring to a boil over high heat. Cover pan, turn heat to low, and cook until rice is tender to bite, about 20 minutes. Let cool about 45 minutes; stir occasionally.
  4. Meanwhile, rinse, stem, seed, and chop bell pepper. Rinse peas and discard strings and stem ends; cut peas diagonally into 1/2 inch wide pieces.
  5. In a 2 to 3 quart pan over high heat, bring 2 cups water to a boil. Add peas and bell pepper; cook just until tender crisp to bite, 1 to 2 minutes. Drain and immerse in ice water until cool, about 1 minute. Drain.
  6. In a large bowl, mix lime peel, lime juice, and honey. Add rice, peas, bell pepper, orange slices (if using), and cilantro; mix well. Add salt to taste.
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