Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Salads => Topic started by: thermo18 on December 31, 2012, 06:13:02 am
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(http://img.tapatalk.com/d/12/12/31/ubuze9ap.jpg)
1cup brown rice
900g water
1 red capsicum
1/4 cup chopped spring onion
1/4 cup chopped parsley
1/2 cup currants
1 cup chopped cashews (or any nut you like)
Sauce
2 tablespoon soy sauce
1 tablespoon lemon juice
1/4 cup evoo
Place water in TM and put brown rice in basket and cook for 30 minutes, Varoma speed 4.
While that is cooking I chop everything, you could put in TM for a second or two, but for the amount just as easy to chop to your liking.
Put the sauce mixture in a small jar, and shake then shake a little more
Once rice is cooled add everything including the sauce, glad wrap and put in the fridge, for the best result make the day before, it keeps really well.
My DH does not eat salads but his he would have every time .
Members' comments
Jeninwa - This is a lovely salad. I made it tonight with left over brown rice. Used dried apricots and walnuts. We have this salad often as it's one DH likes, he's not a big salad eater, but he's getting there. I have started adding a small amount of quinoa to the rice when I cook it.
This is so yummy and quick and easy to make. I've also zdded feta cheese, sunflower seed, walnuts, died apricots, cranberries, tomato spring onion, carrot and cucumber. I cook extra brown rice, freeze for a quick salad.
MJ - This is one of my favourite salads. Thanks for converting to TMX thermo18. Mine is a little different, though. I add 2 Tbsp sunflower seeds and 2 Tbsp pumpkin seeds as well as the 60g of cashews. My dressing also has 1 clove crushed garlic and 2 Tbsp of brown sugar.
Mab19 - Made this for dinner last night and it was a hit. I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. I used brown basmati rice as DH is diabetic and it was fine.
Cookie1 - Our guests loved it, I loved it, DH tasted it and DD turned up her nose at it. I don't care, now I can finish it all by myself. The only change I made was to use cranberries instead of currants. Next day some friends dropped in, I gave them a taste. They instantly asked for the recipe. I've taken this to a BBQ. It was very popular. Hardly any leftovers to bring home and eat.
DJ - Made this using left over rice with diced cucumber, red pepper, grated carrot, parsley, cashews and raisins.
Used teriyaki sauce by accident, still delicious!
Maddy - loved it, thanks Thermo18. I used dried cherries instead of currants, and took on board MJ's additions.
Added:1 crushed garlic clove & 1 Tbsp. brown sugar to dressing (I used ketjap manis). Also 3 Tbsp. pepitas. Hubby who doesn't eat brown anything, loved it too.
Kimmyh - Lovely salad, will make again. Thanks.
Arcadia - Thanks for the recipe Thermo18. I have made it twice so far and the second time a double batch. I double the sauce and also added sunflower and pumpkin seeds, and used a packet of mixed cranberries and something else. I have never been able to cook brown rice properly, the TM does a wonderful job.
Wonder - DH and I both thought this was lovely, DS wouldn't even try it and DD wasn't home so left overs for my lunch today. Once the salad had been sitting for a while it did bulk up quite a bit more than I thought so would easily be enough for 4 or 5 as a side salad. I used up bits and pieces I had in the pantry/fridge and it worked well.
Cuilidh - Made this yesterday and I agree with everyone else ... delicious - I made it 50 / 50 brown rice and quinoa and added some segmented oranges and alfalfa and broccoli sprouts that were ready for eating.
JD - I got to taste this after I made it for DD - it is delicious as everyone has said. If you don't believe us by now, you never will.
Tam - Have made this salad twice over the Christmas season and we all love it - so versatile and lends itself to other veggies lurking in the fridge. It really is a lovely dish!!
LouLouB - Finally made this after having it bookmarked for 2 months. Big hit at our place. Wasn't sure if the one cup of rice would be enough for us (4 adults, 1 child), so made another salad to complement. I will definitely make this again & if entertaining, probably make double so there's extras!
Lucyluu - Made this today for our dinner. Very nice I used roasted capsicum and added the sunflower and pumpkin seeds. Put one teaspoon of brown sugar in the sauce and used lime juice instead of lemon. Yum.
Bonsai - Made this using pearl barley (really low GI) cooked 35 mins varoma, speed 3 instead of rice and added craisins, hazelnuts, sunflower seeds, barberries, red onion, red capsicum, and the usual dressing. Nice texture and still yummy the next day. Would certainly make this again.
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This looks yummy. Definitely salad weather.
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This is a lovely salad I made it tonight with left over brown rice. Used dried apricots and walnuts. This is on my list to make again.
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Thanks jeninwa yes it is so nice, my husband does not like salads being a meat and potato man but this he will go back for seconds. I might even try with the apricots and walnuts for a change :D
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My husband is the same and went back for seconds, it's so quick and easy to make.
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can I ask which onion you are using for this salad?....red, spring or white/brown....Just worried the standard onion was too raw in taste iykwim?
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Tip
When i need a red oinon and i dont have any i soak a thinly slice onions for 1 hour or so
Changing the water and squeezing all of the juices 3 to 4 times, drying in a tea towel squeezing most of the water out
i use this methdo for when i make a Panzanella - Italian Bread Salad
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Maddie Spring onion is what I used sorry about that, but red onion you could also use.
Thanks uni for that tip ;D
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thanks Thermo :)
Thanks for that tip Uni 8)
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This is one of my favourite salads. Thanks for converting to TMX thermo18.
Mine is a little different, though.
I add 2 Tbsp sunflower seeds and 2 Tbsp pumpkin seeds as well as the 60g of cashews. My dressing also has 1 clove crushed garlic and 2 Tbsp of brown sugar.
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Meganjane that sound lovely must give it a go next time :)
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This salad sounds really nice, I have been looking at it for a couple of weeks now ;D I might try it with basmati rice ;)
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Cool Amy, let us know what you think :D
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Amy, it really needs the 'crunch' of brown rice to work. That said, you never know, Basmati might work.
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Brown rice puts SD's blood sugar up Meg, thats why I was going to have a go with basmati. It can be an experiment ;)
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Oh yeah, forgot that. Let us know how it goes...
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Made this for dinner last night and it was a hit.
I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. Gives me terrible heartburn.
Amy, I used brown basmati rice as DH is diabetic and it was fine.
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The lovely photo does it all for me. Beautiful.
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Made this for dinner last night and it was a hit.
I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. Gives me terrible heartburn.
Amy, I used brown basmati rice as DH is diabetic and it was fine.
Cool, thanks for that Margaret :D
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We had this for lunch yesterday. The guests loved it, I loved it, DH tasted it and DD turned up her nose at it. I don't care, now I can finish it all by myself.
The only change I made was to use cranberries instead of currants.
(http://img.tapatalk.com/d/13/02/15/9u6a9y4e.jpg)
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I am glad you enjoyed it cookie1, sorry DD didn't, my DS isn't to keen either and like you say more for me ;D
Must try with cranberry next time too, we love them and maybe DS might give it ago :D
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We had friends drop in this morning and I gave them a taste. They instantly asked for the recipe. Great success even if my mob won't eat it.
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;D ;D ;D
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I took this to a BBQ last night. It was very popular. Hardly any leftovers to bring home and eat. :'(
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Made this tonight using left over rice with diced cucumber, red pepper, grated carrot, parsley, cashews and raisins.
Used teriyaki sauce by accident, still delicious!
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Men ??? My DH loved the leftovers from the BBQ he didn't have an answer to why he hadn't liked it before.
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I had forgotten about this recipe, rice is soaking read to make for dinner.
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loved it, thanks Thermo18 :)
(http://i618.photobucket.com/albums/tt266/nachothecat/37d069cbc245d93847f19760fb4facb3.jpg)
I used dried cherries instead of currants, and took on board MJ's additions.
Added:
1 crushed garlic clove & 1 Tbsp. brown sugar to dressing (I used ketjap manis)
Also 3 Tbsp. pepitas.
Hubby who doesn't eat brown anything, loved it too ;)
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Droverjess it's nice to know teriyaki was delicious even by accident I must try it ;D
Cookie1 men ;D ;D I have one just like that, changes his mind all the time
Madly as usual lovely picture and I just love how everyone is making it there own, and sharing so we can try it too :)
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This was a recipe I knew anyway, and had mislaid so it was great to find it again. Thanks.
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Lovely salad, will make again. Thanks.
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We're not usually fans of brown rice in this house, but in saying that we've yet to cook it in the TM. I think I will make this tomorrow to have on the side of a quiche. The pictures are making my mouth water! :D
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Thanks for the recipe Thermo18. :) I have made it twice so far and the second time a double batch.
I double the sauce and also added sunflower and pumpkin seeds, and used a packet of mixed cranberries and something else.
LouLouB I have never been able to cook brown rice properly, the TM does a wonderful job.
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So glad you like it arcadia and kimmy, love how everyone makes it there own ;D
LouLou I am sure it will be just perfect with your quince, the weather has been spot on here in Perth, think I may need to make this too ;D
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LouLou, I was never a fan of brown rice but have started cooking it in the TMX and have converted to all brown rice for myself, last night with dinner DD and DH both decided to try a little and also preferred it over the white so maybe it's something to do with the cooking. Worth another try. I'm going to make this on the weekend.
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This really is lovely, have made it a few times now with additions listed to dressing.
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This really is lovely, have made it a few times now with additions listed to dressing.
Me too and it keeps really well too.
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I've made this to go with a BBQ chicken for tea tonight. I added the brown sugar and garlic to the dressing, used cashews and dried cherries, used corn in place of capsicum and a shallot soaked in water in place of the spring onion. I also added some left over white rice. Hope all my changes taste OK.
Is this only a small serve of the salad? One cup of brown rice doesn't expand much on cooking so there isn't much in the bowl and I'm a little worried about the amount of dressing to rice.
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Wonder I wouldn't say its a small serve of salad, we are a family of 4 and we will have some left over for the next day. It does seem a lot of sauce for 1 cup of brown rice but it works as it soaks in. I like the idea of corn and will trying that next time, hope this helps :D
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Once all the bits and pieces are added it does bulk up a little. I'm sure I'll have leftover as DS has already said he won't try it!
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DH and I both thought this was lovely, DS wouldn't even try it and DD wasn't home so left overs for my lunch today. Once the salad had been sitting for a while it did bulk up quite a bit more than i thought so would easily be enough for 4 or 5 as a side salad. I used up bits and pieces I had in the pantry/fridge and it worked well.
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We have this salad often as it's on DH likes, he's not a big salad eater, but he's getting there lol. I have started adding a small amount of quinoa to the rice when I cook it.
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Tricky girl. You can actually buy quinoa and rice mixed together now. I used this and told the mob I had run out of rice! 8)
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Bumping this so I can find fit easily.
This is so yummy and quick and easy to make. Added feta cheese, sunflower seed, walnuts, died apricots, cranberries, tomato spring onion, carrot and cucumber. I cook extra brown rice, freeze for a quick salad.
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Made this yesterday and I agree with everyone else ... delicious - I made it 50 / 50 brown rice and quinoa and added some segmented oranges and alfalfa and broccoli sprouts that were ready for eating.
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I must try making this with 50% quinoa rather than all brown rice for a change! and let's hope DH doesn't notice as this is his one and only salad that he will eat ;D
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I did get to taste this after I gave it to DD - she saved some for me and it is delicious as everyone has said. If you don't believe us by now, you never will :D
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I think this would also be nice with some chick peas added.
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Have made this salad twice over the Christmas season and we all love it - so versatile and lends itself to other veggies lurking in the fridge :o It really is a lovely dish!!
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This sounds perfect for the hot weather we have coming up, will make it on the weekend.
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Finally made this after having it bookmarked for 2 months. Big hit at our place. Wasn't sure if the one cup of rice would be enough for us (4 adults, 1 child), so made another salad to complement. I will definitely make this again & if entertaining, probably make double so there's extras! :)
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Made this today for our dinner. Very nice I used roasted capsicum and added the sunflower and pumpkin seeds. Put one teaspoon of brown sugar in the sauce and used lime juice instead of lemon. Yum.
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Made this yesterday ahead of a scorching weekend. Used pearl barley (really low GI) cooked 35 mins varoma, speed 3 instead of rice and added craisins, hazelnuts, sunflower seeds, barberries, red onion, red capsicum, and the usual dressing. Nice texture and still yummy the next day. Would certainly make this again.
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Just a quick question to those members who have made this did you use Brown Basmati Rice or Long Grain Brown Rice? ;D
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I use a brown medium grain rice CC. I think that's what basmati is, but I'm sure either would work.
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I used a long grain brown rice CC.
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Thanks Kim and Judy :-* :-*
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Every one enjoyed this when I took it to a car club working group yesterday. One person said they thought it had popped corn in it :-\ but they loved it.
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Bumping this recipe again, we love it and it's so quick and easy to make.
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I took this to class today to share in a "pot luck" lunch.Everyone loved it.One friend picked out the currants as she doesn't like dried fruit :D :D
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There's always one in the crowd CC, I have 2 in my family :-))
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A bit of a fuss pot maybe. ??? I put cranberries sometimes.
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Thanks for bumping this one up CC. We had it for dinner tonight with some crispy coated chicken pieces. I thought I would have some for lunch tomorrow, but the kids ate a reasonable amount (they struggle with rice salads, but made a good effort and seemed to like it) and DH kept going back until it was all gone and was still asking if there was a bit more.
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I made this for the first time yesterday as I was keen on having a salad. Thanks to Cookie for pointing me to this recipe :)
Followed few of the tweaks suggested by others, put in cucumber, green capsicum(as I didnt hv red), spring onions, currants, parsley, sunflower seeds, pepitas and chopped cashews. And also added 2 tbsp brown sugar, it was just YUMMMMM!!
And seriously being low GI, felt full for a longg time :) Will surely be making it more often as it is really good and healthy!
And hubby loved it who is not a salad fan, so win win :)
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Bumping this salad - I make this regularly and love it. It is very easy and I use a mixture of 75% rice and 25% quinoa as the base. I'm easy on the sugar (c. 1/4 tsp) and I've used mixes of macadamias, hazelnuts and cashew nuts - depends upon what I have available at any one time.
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Thanks for Bumping Cuilidh, I'm going to make this on the weekend.
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We had this last weekend. We love it.