Skip to main content

Thai Rice and Mushroom Salad

The citrus flavors of fresh lime and lemongrass and the punch of chiles are gentled by coconut milk. If you cannot find fresh lemongrass, try 1 tablespoon dried, shredded lemongrass wrapped in cheesecloth, and discard when rice is cooked.

Ingredients: 

Ingredient Set Name: 

Rice

Ingredients: 

Ingredient Line: 
1 ½ cups raw jasmine rice, rinsed
Ingredient Line: 
1 fresh stalk lemongrass, cut into 3 or 4 pieces
Ingredient Line: 
½ fresh chile, seeded and minced
Ingredient Line: 
1 tsp. canola or other vegetable oil
Ingredient Line: 
1 ½ cups boiling water
Ingredient Line: 
¾ cup low-fat or regular coconut milk
Ingredient Line: 
¼ tsp. salt

Ingredient Set Name: 

Dressing

Ingredients: 

Ingredient Line: 
¼ cup low-fat or regular coconut milk
Ingredient Line: 
3 Tbs. fresh lime juice
Ingredient Line: 
1 tsp. sugar
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
2 Tbs. chopped fresh basil, preferably Thai basil
Ingredient Line: 
2 Tbs. chopped fresh coriander or mint, optional

Ingredient Set Name: 

Vegetables

Ingredients: 

Ingredient Line: 
1 medium-sized red or orange bell pepper
Ingredient Line: 
8 oz. asparagus
Ingredient Line: 
12 oz. mushrooms, such as oyster, cremini, shiitake, moonlight or a combination
Ingredient Line: 
2 tsp. minced or pressed garlic
Ingredient Line: 
2 tsp. grated fresh gingerroot
Ingredient Line: 
1 tsp. freshly grated lime peel
Ingredient Line: 
½ fresh chile, minced and seeded
Ingredient Line: 
2 tsp. canola or other vegetable oil

Instructions: 

  1. To prepare Rice: In small, heavy pot with tight-fitting lid, sauté 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 liquid absorbed, about 15 minutes.
  2. To prepare Dressing: Whisk together dressing ingredients in bowl, and set aside.
  3. To prepare Vegetables: Seed pepper, and cut it into thin strips about 11/2 inches long. Blanch strips in boiling water for 1 to 2 minutes, until just tender, and set aside in serving bowl. Rinse asparagus, snap off and discard tough stem ends and cut spears on diagonal into 11/2-inch pieces. Blanch in boiling water until just tender, about 3 minutes, and add to serving bowl.
  4. Remove lemongrass pieces when rice is tender, fluff with fork and set aside to cool.
  5. Remove and discard any tough stems from mushrooms; rinse and slice caps into bite-sized pieces. In skillet, combine garlic, ginger, lime peel, chile and oil, and sauté over medium heat for 1 minute, stirring constantly. Add mushrooms and salt, and toss well. Cover, reduce heat and cook until mushrooms are softened and begin to release their juices, 3 to 5 minutes.
  6. Add sautéed mushrooms and cooled rice to serving bowl, pour on dressing and toss well. Serve at room temperature, garnished with basil and peanuts or cashews, if desired.

Wine Suggestions

Chardonnay is a major wine variety grown and vinified all over the world. In the bottle, its flavor characteristics can include lean, tropical, oaky, acidic, creamy and floral. To match with this dish, try one in the tropical group such as Au Bon Climat Santa Barbara County Chardonnay.

Nutrition Information: 

Calories: 
250
Protein: 
7 g
Total Fat: 
5 g
Saturated Fat: 
2 g
Carbohydrates: 
44 g
Cholesterol: 
mg
Sodium: 
350 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
SERVES 4 TO 6