Rice Salad With Pineapple, Jicama, And Pumpkin Seeds Recipe

Name: Rice Salad With Pineapple, Jicama, And Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long grain white rice or basmati rice; 1 1/2 teaspoons table salt; 2 tablespoons vegetable oil; 1 medium jalapeno chile , seeded and minced (about 1 tablespoon); 1/2 teaspoon grated lime zest; 1 tablespoon lime juice from 1 lime; 1 small clove garlic , minced (about 1/2 teaspoon); 1 teaspoon honey; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/2 small pineapple peeled, cored, and diced medium (about 1 cup), see illustrations below; 5 ounces jicama , peeled and diced medium (about 1 cup); 1/3 cup pumpkin seeds , toasted in a small dry skillet over medium heat until fragrant and lightly browned, about 1 minute; 2 medium scallions , white and green parts, sliced thin; 3 tablespoons minced fresh cilantro leaves

Servings: persons

1 1/2 cups long grain white rice or basmati rice
1 1/2 teaspoons table salt
2 tablespoons vegetable oil
1 medium jalapeno chile , seeded and minced (about 1 tablespoon)
1/2 teaspoon grated lime zest
1 tablespoon lime juice from 1 lime
1 small clove garlic , minced (about 1/2 teaspoon)
1 teaspoon honey
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 small pineapple peeled, cored, and diced medium (about 1 cup), see illustrations below
5 ounces jicama , peeled and diced medium (about 1 cup)
1/3 cup pumpkin seeds , toasted in a small dry skillet over medium heat until fragrant and lightly browned, about 1 minute
2 medium scallions , white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves

1
Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
2
Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
3
Stir together vegetable oil, jalapeno chile, lime zest and juice, garlic, honey, salt, and black pepper in small bowl. Combine rice, pineapple, jicama, pumpkin seeds, scallions, and cilantro; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups long grain white rice or basmati rice, 1 1/2 teaspoons table salt, 2 tablespoons vegetable oil, 1 medium jalapeno chile , seeded and minced (about 1 tablespoon), and more.

Yes, Rice Salad With Pineapple, Jicama, And Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice Salad With Pineapple, Jicama, And Pumpkin Seeds

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