Argentine Rice Veggie Salad Food

RICE VEGETABLE SALAD

Steps:

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

VEGETABLE RICE SALADS WITH BEANS

Steps:

• In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
• In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well.
• In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

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.

ARGENTINE RICE-VEGGIE SALAD

Steps:

• In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
• Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
• In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
• Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.

ARGENTINEAN POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

ITALIAN QUINOA, CHICKEN AND ROASTED VEGGIE SALAD

Steps:

• Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP!
• Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned.
• Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well.
• Add dressing in small amounts, stirring to combine, until desired consistency is reached.
• Garnish with grated Parmesan/Romano cheese blend.

BROWN RICE-VEGGIE SALAD

Steps:

• In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
• In 1-quart saucepan, heat water to boiling over high heat. Stir in rice. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes. Fluff with fork; cool slightly.
• In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.