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Raciónes: 6

Ingredientes

Cost per serving $6.14 view details
  • 1 1/2 c. basmati rice
  • 2 1/4 x water coarse salt
  • 1/8 x toasted grnd Szechuan peppercorns
  • 1/8 tsp toasted grnd coriander
  • 1 x juice of orange grated zest of one orange
  • 3 Tbsp. minced fresh coriander
  • 1/2 tsp chopped ginger
  • 1/3 x fresh red chili, chopped
  • 1/4 c. soya sauce
  • 3 x green onion, grilled, sliced
  • 1 1/2 lb shiitake mushroom, grilled, sliced
  • 1 sm red onion, sliced, grilled, minced
  • 1 clv garlic, chopped
  • 1 lb beef, fillet, cut in half, crosswise, grilled, diced
  • 2 x thinly sliced green onion, for garnish

Direcciones

  1. In a medium saucepan, combine the rice with the water and 1 1/2 teaspoon salt and bring to a boil.
  2. Cover and cook over low heat till the water is absorbed and the rice is tender, about 15 min.
  3. Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.
  4. When the rice is done, fluff it with a fork, transfer to a large bowl and gently mix in the vinaigrette.
  5. Let cold, then add in the remaining ingredients.
  6. Season with salt and pepper and top with the raw sliced green onions.
  7. This salad packs a flavour punch with its combination of Szechuan flavourings. It's a great way to use up leftover barbecued steak and/or possibly vegetables. To toast the Szechuan peppercorns and whole coriander seeds, heat them in a small dry skillet over medium-high heat, shaking the pan, about 2 to 3 min or possibly till fragrant.
  8. Yield is 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 647g
Recipe makes 6 servings
Calories 403  
Calories from Fat 113 28%
Total Fat 12.61g 16%
Saturated Fat 4.75g 19%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 665mg 28%
Potassium 742mg 21%
Total Carbs 50.51g 13%
Dietary Fiber 6.3g 21%
Sugars 1.9g 1%
Protein 21.03g 34%
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