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Ingredientes
- 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
- In a medium saucepan, combine the rice with the water and 1 1/2 teaspoon salt and bring to a boil.
- Cover and cook over low heat till the water is absorbed and the rice is tender, about 15 min.
- Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.
- When the rice is done, fluff it with a fork, transfer to a large bowl and gently mix in the vinaigrette.
- Let cold, then add in the remaining ingredients.
- Season with salt and pepper and top with the raw sliced green onions.
- 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.
- 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% |
