Asian Rice Salad with Matcha Ginger Dressing #FoodieExtravaganza

Happy 12th Day of Christmas.  This celebration of Epiphany is the final day of the season in our household.  The decorations and tree will be coming down tomorrow and we will start preparing for Chinese New Year.

Speaking of Chinese, I made an amazing Asian Flavored Rice Salad for our Foodie Extravaganza Event this month......

I don't know how authentically Chinese this is but it is certainly delicious.  It can be used as a side dish or as a complete meal.  

Foodie Extravaganza is a fun group that celebrates National Food Holidays each month.  This month my friend Cam of Culinary Adventures with Camilla is hosting.  She asked that since January is National Tea Month that we share a recipe using tea as an ingredient or perhaps something you would serve up at a Tea Party.  

I had some matcha in all different flavors in my cupboard.  For this recipe I used traditional flavored matcha.  Cam is the matcha queen.  She uses matcha in all kinds of dishes and baked goods.  I decided that it was apropo to use matcha in an event that she is hosting.

Wondering why I'm buttering her up so much?  I have a confession to make.  After I made and enjoyed this recipe, I began writing this post.  I went to the event page to get information and reread the details.

Here is what Cam wrote: "Let's share recipes for tea drinks, something you would serve at a tea party, or anything that uses hot tea for cooking (tea-poached fish, anyone?!). This topic is wide open! Be creative."

Well, I didn't make a tea drink nor did I used hot tea for cooking.  I guess we could stretch our imaginations and say that we could serve this at a tea party LOL.  Anyhoo.....I'm hoping that all these compliments will keep Cam from kicking me out of this party.  

Let's see what the others shared and if they are better at following directions than I.........

• Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
• Black Tea Noodles by Magical Ingredients
• Chilled Masala Chai Mousse by Sneha's Recipe
• Chinese Tea Eggs by Karen's Kitchen Stories
• Earl Grey Hot Toddy by Culinary Adventures with Camilla
• Earl Grey Tea Bread by Palatable Pastime
• Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shrimp Salad Finger Sandwiches by Food Lust People Love
• Tea Infused Creamy Oatmeal by Making Miracles

I adapted this recipe from one found at Clean Food Dirty City.  I served it as a side dish for a dinner of Beef Pho.  I ate the leftovers for breakfast the following day.  

I think I will serve this up again when we have our Chinese New Year family dinner.  We have celebrated Chinese New Year ever since Jessica moved in with us when she was 15 years old to share with her some of her culture and traditions. That's nearly 15 years now.

Jessica's guy, Julien, is a vegetarian so this will be a perfect dish to have on the table as it is a complete entree by itself.

My favorite part of this dish were the chickpeas that were tossed in olive oil, paprika and cayenne then baked until crispy outside and creamy inside.  I think they are amazing just as a snack.

Salad, Main Course Salad, Side Dish, Vegetarian, Rice

Salads, Entrees

Asian

Yield: 4 servings

Author: Wendy Klik

Asian Rice Salad with Matcha Ginger Dressing

Brown Jasmine Rice topped with crispy spiced chickpeas, vegetables, and garlicky cashews and pistachios then drizzled with a Matcha Ginger Dressing. Perfect as a side to your Asian Dinner or as a Main Vegetarian Dish.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Matcha Ginger Dressing

• 1/4 t. matcha powder
• 1/4 t. ginger paste
• 3 T. olive oil
• 1 T. miso paste
• 1 T. soy sauce
• 1/4 t. sesame seeds

Salad

• 2 T. canola oil
• 1/2 c. raw cashews
• 1/2 c. shelled pistachios
• 3 cloves garlic, minced
• 3 c. cooked brown jasmine rice
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 t. olive oil
• paprika and cayenne, to taste
• 1 lg. carrot, grated
• 1 mini red pepper, seeded and  cut into rings
• 1 mini yellow pepper, seeded and cut into rings
• 8 grape tomatoes, halved

Instructions

Match Ginger Dressing

1. Whisk together all the ingredients until well blended.  Set aside.

Salad

1. Pat the chickpeas dry with a paper towel. Toss with the olive oil, paprika and cayenne.  Spread onto a baking sheet that has been lined with parchment or a silicone mat.  Bake in a preheated 425* oven for half an hour, until crispy and browned outside.  Set aside.
2. Heat the canola oil in a small skillet over med high heat.  Add the cashews, pistachios and garlic. Cook and stir for about 5 minutes, until cashews start to brown, making sure the garlic doesn't burn.  Remove to a paper towel lined plate to drain.
3. Place the rice into a bowl.  Top with the carrots, peppers, tomatoes, nuts and chickpeas.   Drizzle with the Matcha Ginger Dressing and toss to serve.

Notes:

Adapted from a recipe found at Clean Food Dirty City

Calories

546.40

Fat (grams)

23.60

Sat. Fat (grams)

3.60

Carbs (grams)

71.80

Fiber (grams)

10.30

Net carbs

61.50

Sugar (grams)

7.21

Protein (grams)

15.47

Sodium (milligrams)

697.84

Cholesterol (grams)

0.00

Similar Recipes

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Rice Mingle Salad

Thai Noodle Salad

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