MEDITERRANEAN RICE SALAD WITH VEGETABLES
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Provided by lacucinadinadia
Categories Salad Grains Rice Salad Recipes
Time 43m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.
Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g
ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)
From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)
Provided by MomLuvs6
Categories Spanish
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
- Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
- In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
- Serve cooled.
Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7
SALAD ANDALUSIA
Make and share this Salad Andalusia recipe from Food.com.
Provided by Nyteglori
Categories Rice
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix shallots, parsley, mustard, garlic and vinegar together, mixing well.
- Add oil in a thin stream, mixing constantly with whisk then incorporate whipped cream.
- Mix egg, vegetables and rice in a large bowl, season with salt and pepper.
- Add vinegrette, mixing well.
Nutrition Facts : Calories 367.7, Fat 29.1, SaturatedFat 4.3, Cholesterol 47.2, Sodium 69.3, Carbohydrate 23.4, Fiber 2.7, Sugar 4.7, Protein 4.7
ORIENTAL RICE SALAD
I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.
Provided by Cathie H.
Categories Rice
Time 30m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Be careful not to overcook rice.
- I have used both minute rice and long grain.
- Toss salad ingredients together and refrigerate long enough to let peas thaw.
- Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
- Stir dressing well and dress salad just before serving, mix well.
- Serve cold.
Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6
INDONESIAN RICE SALAD
I found this recipe in "Moosewood Cookbook" by Mollie Katzen. It is SO good. It has so many different ingredients that blend together perfectly.
Provided by SBMo3BB
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Put cooked rice into a large bowl.
- Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well.
- Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts.
- Allow to chill and marinate.
- Usually I can only wait an hour or so before I dig in!
Nutrition Facts : Calories 838.9, Fat 49.4, SaturatedFat 8, Sodium 1111.9, Carbohydrate 90.3, Fiber 9.8, Sugar 23.4, Protein 16.1
ANDALUSIAN POTATO SALAD
You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.
Provided by TxGriffLover
Categories Potato
Time 37m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
- Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
- To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.
Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5
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