Parsley Pistachio Rice Salad Food

PARSLEY-PISTACHIO RICE SALAD

Parsley-Pistachio Rice Salad image

A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

Provided by Susancrawf

Categories Salad Grains Rice Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup basmati rice
1 cup water
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon coarse grained mustard
salt and pepper to taste
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tomatoes, diced
½ red bell pepper, seeded and diced
¼ cup chopped pistachio nuts
¼ cup chopped pitted kalamata olives

Steps:

Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 25.7 g, Fat 19.8 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 195.1 mg, Sugar 3 g

BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD

Broccoli, Herb, and Pistachio

In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

12 ounces broccoli crowns, cut into large pieces.
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh cilantro
1 cup chopped apple and/or pomegranate arils
Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper
Chopped pistachios and sumac pepper, for serving

Steps:

Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.

PARSLEY-PISTACHIO RICE SALAD

Parsley-Pistachio Rice Salad image

A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

Provided by Susancrawf

Categories Rice Salad

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup basmati rice
1 cup water
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon coarse grained mustard
salt and pepper to taste
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tomatoes, diced
½ red bell pepper, seeded and diced
¼ cup chopped pistachio nuts
¼ cup chopped pitted kalamata olives

Steps:

Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 25.7 g, Fat 19.8 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 195.1 mg, Sugar 3 g

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