Gluten-Free Thai Rice Salad With Peanut Dressing Recipe

About this recipe

A vibrant and satisfying Thai-inspired rice salad featuring a creamy peanut dressing, fresh vegetables, and tender chicken. Perfect for a gluten-free dinner solution.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 100 G Jumbo Garlic 100g
• 1 Piece Cucumber 1Pc
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Whole Earth Smooth Peanut Butter
• 500G White Pearl Italian Pudding Rice 500g
• 100G Terre Exotique Winemaker'S Salt, 100G
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Jalpur Coriander Powder Dhana Powder
• 400 g Manning Impex Frozen Tempeh 400G
• 200G Anchor Unsalted Butter

Instructions

1. 1. Bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in 1 cup of rice and 1 teaspoon of salt. Cover and simmer for 20 minutes, then remove from heat and let stand covered for 5 minutes.
2. 2. Transfer the cooked rice to a large bowl and allow it to cool to room temperature.
3. 3. In a separate bowl, whisk together 1/3 cup chunky peanut butter, 1/4 cup white wine vinegar, 3 tablespoons vegetable oil, 1 tablespoon sugar, 2 minced garlic cloves, and 1/8 teaspoon cayenne pepper until smooth.
4. 4. Peel 1 cucumber, halve it lengthwise, and slice it thinly. Add the cucumber to the cooled rice along with 2 cups of cooked, shredded tempeh, 1/4 cup diced onion, and 1 1/2 cups fresh spinach leaves.
5. 5. Pour the peanut dressing over the rice mixture and toss everything together until evenly coated.
6. 6. Serve immediately or refrigerate for up to 2 hours before serving. Enjoy your gluten-free Thai rice salad!