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"Asian" Starch


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"Asian" Starch

corneygirl | | Apr 24, 2010 06:03 PM

I'm having an open house with an "Asian" theme. Mostly Thai and Vietnamese, but not 100 percent authentic. I have the rest of my menu planned but I need a starch (rice or noodle) that can be made ahead and holds well. I'll only have a microwave and grill on site so room temperature is better. I would be extra happy if it would also serve as a vegetarian entree. I'll have several other vegetarian salads. I've been thinking of pineapple fried rice or else a summer roll w/out the rice paper (just lettuce leaves). Any tips - ideas - advice? Thanks

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