Best 2 Steamed Jasmine Rice With Grilled Eggplant Salad Recipes

Seeking a delightful and wholesome meal that tantalizes your taste buds? Look no further than this dish featuring steamed jasmine rice paired with a grilled eggplant salad. This culinary creation combines the fluffy texture of jasmine rice with the smoky, charred flavors of grilled eggplant, resulting in a symphony of textures and flavors. The freshness of the salad complements the hearty rice, making this dish a perfect balance of flavors and textures. With minimal ingredients and easy-to-follow steps, this recipe promises a satisfying meal that is not only delicious but also visually appealing.

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STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD

Steamed Jasmine Rice With Grilled Eggplant Salad image

This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h30m

Yield Serves four

Number Of Ingredients 12

Ingredients

1 cup Thai jasmine rice
Water
Salt to taste optional
1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick slice on the diagonal if using long, thin eggplants
2 tablespoons canola oil
1 large plum tomato, diced
1/4 cup finely chopped fresh mint
1/4 cup chopped cilantro
5 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
1/4 teaspoon sugar
1/2 to 1 serrano or bird chile, to taste, finely minced

Steps:

Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE

Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette image

Provided by Zakary Pelaccio

Categories Salad Side Low Cal High Fiber Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Ingredients

Salad:
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1" slices
1 tablespoon sea salt
Dressing and assembly:
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
2 tablespoons fish sauce (such as nuoc nam or nam pla)
1 tablespoon fresh lime juice
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 cups steamed jasmine rice
Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Steps:

For salad:
Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
For dressing and assembly:
Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
Scoop steamed rice onto a platter and top with salad.

Tips:

To achieve the best results, select long and slender eggplants. Smaller varieties tend to have more seeds and a spongy texture.
Grilling the eggplant slices over medium-high heat allows for a smoky flavor and caramelized texture.
Marinating the grilled eggplant in a mixture of lemon juice, olive oil, garlic, and herbs enhances its taste and adds a refreshing touch.
Use high-quality jasmine rice for the perfect steamed rice accompaniment. Jasmine rice is known for its fragrant aroma and light, fluffy texture.
Soaking the rice before cooking helps remove excess starch, resulting in separate and fluffy grains.
Adding a touch of salt to the cooking water enhances the flavor of the rice.
Garnish the rice with fresh herbs like cilantro or scallions for an extra layer of flavor and visual appeal.

Conclusion:

This recipe for Steamed Jasmine Rice with Grilled Eggplant Salad offers a delightful combination of flavors and textures. The smoky grilled eggplant, complemented by the tangy marinade, pairs perfectly with the fluffy and fragrant steamed jasmine rice. This dish is not only visually appealing but also packed with nutrients and is sure to impress your family and friends. Whether served as a main course or a side dish, this recipe is a delicious and versatile addition to your culinary repertoire. So next time you're looking for a flavorful and satisfying meal, give this recipe a try and experience the perfect harmony of grilled eggplant and steamed jasmine rice.