See Also: Singapore Rice Salad(recipes)
Rice Salad(recipes)
Chicken and rice salad(recipes)
Creole Red Bean and Rice Salad(recipes)
Scallop and Yellow Rice Salad(recipes)
Lemon Chicken and Rice Salad(recipes)
Rice noodle salad with lemon tofu(recipes)
Squid, Mint and Coriander Salad with Roasted Rice(recipes)
Asian Brown Rice and Peanut Salad Toss(recipes)
Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice(recipes)

cinnabar (sh) and Singapore Rice Salad (recipes)


cinnabar (sh)




Mercury sulfide (HgS), the chief ore mineral of mercury.

It is commonly encountered with pyrite, marcasite, and stibnite in veins near recent volcanic rocks and in hot-springs deposits. It has been used as a bright orange-red pigment in stage makeup (now known to be toxic), painting, and Chinese lacquerwork.


Cinnabar from Red Devil Mine, north of Homer, Alaska

By courtesy of the MacFall Collection; photograph, Mary A. Root


Singapore Rice Salad (recipes)


Singapore Rice Salad

Yield: Makes 6 side-dish servings

The fresh, sweet taste of pineapple mingles with rice and Vegetables in this sprightly salad. It' s perfect on its own as a luncheon entrée or as an accompaniment to Honey Lime Glazed Chicken.





Ingredients:



1can (8 ounces) pineapple chunks in pineapple juice, undrained

3cups chilled cooked white rice, prepared in salted water

1cup diced cucumber

1red bell pepper, diced

1cup shredded carrots

1/2cup sliced green onions

2tablespoons fresh lime juice

2tablespoons dry sherry

1tablespoon rice Wine vinegar

1teaspoon minced fresh ginger

2tablespoons chopped fresh cilantro

1tablespoon chopped unsalted peanuts









Preparation:





1.Drain pineapple, reserving 3 tablespoons juice. Combine rice, diced cucumber, bell pepper, carrots, green onions and pineapple in large bowl.2.Combine lime juice, sherry, vinegar, ginger and reserved pineapple juice in small bowl; mix well. Pour over rice mixture; toss to coat.3.Cover and refrigerate at least 2 hours or up to 12 hours. Sprinkle with cilantro and peanuts before serving. Garnish with cucumber slices, if desired.









Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

40 g







Saturated Fat









Total Fat

1 g







Calories from Fat

6 %







Calories

188







Protein

4 g







Sodium

367 mg









Dietary Exchange:







Starch

2







Fruit

1/2







Vegetable

1/2