Toasting raw rice in hot oil--some of it may even pop like popcorn--adds texture to this steak-and-rice salad.

Liana Krissoff
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
1 hr
total:
2 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.

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  • Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.

  • Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.

  • Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.

  • Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.

  • Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.

Tips

To make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.

Equipment: Mortar & pestle or spice grinder

Nutrition Facts

317 calories; protein 17.6g 35% DV; carbohydrates 48.1g 16% DV; exchange other carbs 3; dietary fiber 7.8g 31% DV; sugars 1.4g; fat 7.3g 11% DV; saturated fat 1.4g 7% DV; cholesterol 30.4mg 10% DV; vitamin a iu 5409IU 108% DV; vitamin c 11mg 18% DV; folate 44.9mcg 11% DV; calcium 61.6mg 6% DV; iron 5.8mg 32% DV; magnesium 61.1mg 22% DV; potassium 842.5mg 24% DV; sodium 688mg 28% DV.