RICE SALAD WITH MINT
Make and share this Rice Salad With Mint recipe from Food.com.
Provided by morgainegeiser
Categories African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
- Chill.
- Just before serving, toss well.
- Add tomatoes and radishes; serve over romaine lettuce.
- NOTE: cooking time does not include time to prepare rice.
MINTY SUMMER RICE SALAD
A veggie treat, on the table in 20 minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
- When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.98 milligram of sodium
LEMON MINT RICE
Serve this recipe with our Greek Salad with Broiled Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
- Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.
MINTED RICE SALAD
Steps:
- In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature.
RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS
Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.
Provided by David Tanis
Categories easy, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
- Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
- Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.
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BROWN RICE SALAD WITH CRANBERRIES, WALNUTS, MINT, AND …
From foodandwine.com
Author Emily FarrisTotal Time 1 hr 15 minsCategory Side Dish
- In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about three minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 350º. Spread the walnuts on a small baking sheet and bake for 10 minutes. Transfer to a plate and allow to cool for 15 minutes. Roughly chop.
- Combine rice with remaining tablespoon of olive oil, red wine vinegar, walnuts, cranberries, mint, and feta.
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5/5 (12)Total Time 30 minsCategory Main Course, Side DishCalories 275 per serving
- In saucepan over medium heat add the vegetable oil and cook shallots (or onion) and garlic until a light golden brown or until fragrant, about 1-2 minutes. Immediately remove from heat and add soy sauce, rice vinegar, sesame oil, lemon zest and juice, salt, and black pepper. Stir until all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.
- For room temperature or chilled rice dish: After rice has completely cooled, toss in cucumbers, chopped herbs and shallot dressing. Eat immediately or chill in refrigerator. Before eating, toss everything in bowl again before serving.
- For a warm red rice dish: toss cucumbers and herbs with warm rice. Heat up dressing in sauce pan until warm and toss with rice. Serve immediately.
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