Home Cooks > Recipes > Springtime Rice Salad

  • Share/Bookmark

Ingredients

Yield: Yield: 4 servings 1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup vegetable oil
2 tablespoons minced red onion
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons lime juice
1/4 teaspoon grated fresh ginger root
2 slices fresh ginger root, each about 1/4-inch thick
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound medium-size shrimp, peeled and deveined
3 cups cooked long grain white rice

Instructions

  1. Combine cilantro, basil, oil, onion, less sodium soy sauce, lime juice and grated ginger in large bowl.
  2. Bring 1/2 cup water and sliced ginger to boil in large skillet. Stir in asparagus; cover and simmer 2 to 3 minutes, or until asparagus is tender, yet crisp. Remove asparagus with slotted spoon. Stir into soy sauce mixture.
  3. Return ginger and water mixture to boil. Add shrimp; cook, stirring, 2 minutes, or until pink. Drain shrimp and cool slightly; discard ginger.
  4. Combine shrimp and rice with asparagus mixture, tossing together to coat evenly. Cover and refrigerate 1 hour to allow flavors to blend.

IF YOU LIKE THIS, TRY...

//

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARLĀ® Organic Soymilk
PEARLĀ® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap