MEXICAN BROWN RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to medium-high heat.
- Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
- Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
- In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams
FIESTA RICE SALAD
You just can't lose with this winning combination of cumin, lime juice, and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.
Provided by Shannon Smith
Categories Rice Sides
Time 15m
Number Of Ingredients 11
Steps:
- 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
- 2. Add all other ingredients and mix thoroughly.
- 3. Refrigerate for 1 hour & serve.
FIESTA SALAD
I got this recipe from a friend, it's super yummy and so good for you! With brown rice, veggies and a light dressing...yum!
Provided by Billiebcc
Categories Brown Rice
Time 40m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine rice, corn, red pepper, onions, cranberries, carrots and parsley.
- In a separate bowl blend garlic, soy sauce, lemon juice and olive oil.
- Pour olive oil mixture over salad to evenly coat.
- Add roasted nuts, sunflower seeds and black pepper to taste.
Nutrition Facts : Calories 273.6, Fat 19.3, SaturatedFat 2.4, Sodium 511.3, Carbohydrate 23, Fiber 3.4, Sugar 3.3, Protein 4.8
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
THE BEST EVER BROWN RICE SALAD
I'm not a huge fan of brown rice but once I'd tasted this salad I just couldn't get enough. It's very refreshing and versitile and everyone I know loves it.
Provided by meshell b
Categories Brown Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
- Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
- Serve at room temperature.
Nutrition Facts : Calories 478, Fat 28.6, SaturatedFat 5, Sodium 234.7, Carbohydrate 49.6, Fiber 3.3, Sugar 3.4, Protein 9.3
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
BROWN RICE SALAD
A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.
Provided by JNS381
Categories Beginner Cook
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
FIESTA RICE SALAD
Another lunch box favorite of mine. From Beverly Mills & Alicia Ross of "Desperation Dinners."
Provided by Impera_Magna
Categories Brown Rice
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pour beans into colander; rinse with cool tap water; drain.
- Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
- Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
- Chop cilantro leaves; add to bowl.
- Add drained black beans; set bowl aside.
- Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
- Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
- Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
- NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.
FIESTA RICE SALAD
A recipe I pulled from All You Magazine. Looks like a nice refreshing summer salad. Putting here for safe keeping.
Provided by SloppyJoe
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
- In a larger bowl, stir together rice and corn, breaking up any clumpy rice.
- Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss.
- Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 546.2, Fat 20, SaturatedFat 3, Sodium 376.3, Carbohydrate 77.8, Fiber 21.1, Sugar 5.2, Protein 19.3
FIESTA RICE AND BEAN SALAD
My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
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