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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes. | 2. Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette. | 3. When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red rice	1	cup		-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
canola oil	1/3	cup		642.3733	0.0	0.0	72.6667
lime	1/4	cup		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
honey	1	tablespoon		-	-	-	-
cucumber	1		peeled chopped	15.6	3.7752	0.6759999999999999	0.1144
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
red bell pepper	1/2	cup	chopped	-	-	-	-
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
cherry tomato	1	cup		-	-	-	-
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.