EGG AND BROWN RICE SALAD
Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.
Provided by Kathy
Categories Grains
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse peas under cold water to separate; drain.
- In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
- In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
- Toss with egg mixture.
- Sprinkle with paprika.
- Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Nutrition Facts : Calories 176.3, Fat 6.8, SaturatedFat 3, Cholesterol 118.3, Sodium 353.7, Carbohydrate 18.8, Fiber 3.2, Sugar 3, Protein 9.8
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
MIDDLE EASTERN BROWN RICE AND SOFT-BOILED EGG SALAD
Currants add a hint of sweetness to this herby, aromatic rice salad.
Provided by sheff
Categories Eggs
Yield 4 people
Number Of Ingredients 10
Steps:
- Cook the rice following packet directions. Transfer to a large bowl. Set aside to cool slightly.
- Bring a small saucepan of water to the boil over high heat. Add the eggs. Reduce the heat to medium and cook for 4 minutes for soft yolks or until cooked to your liking. Refresh in iced water. Peel eggs.
- Place the lemon juice, rind, oil, currants and cumin in a small bowl. Season and stir to combine.
- Chop half the dill. Add the chopped dill, dill sprigs, zucchini, shallot and half the pine nuts and dressing to the rice. Toss to combine. Place on a serving plate. Carefully tear the eggs in half and place on top of the rice. Drizzle with the remaining dressing and sprinkle with remaining pine nuts. Season.
Nutrition Facts :
EGG RICE SALAD
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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