CHEESY RICE 'N TOMATOES
This simple rice dish doesn't require any fussy methods or fancy ingredients, but the result tastes like the creamiest Italian restaurant risotto. You will love it.
Provided by My Food and Family
Categories Rice
Time 25m
Yield Makes 2 servings, about 1 cup each.
Number Of Ingredients 8
Steps:
- Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min.
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
RICE SALAD WITH HAM AND TOMATOES
Notes: To make a vegetarian salad, substitute provolone for the ham and cook the rice with water. If making salad up to 2 days ahead, chill airtight. Transport salad in an insulated bag or serve within 2 hours.
Provided by wp
Yield Makes 3 quarts; 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan over high heat, bring broth and rice to a boil. Reduce heat and simmer, stirring occasionally, until rice is just tender to bite, 13 to 15 minutes. Drain rice; reserve broth for other uses, or discard. Pour rice into a shallow 11- by 17-inch pan and spread level. Let cool, stirring occasionally, about 20 minutes.
- Meanwhile, stack ham slices and cut into strips 1/4 inch wide and 1 inch long. Rinse and drain tomatoes, basil, and capers. Cut tomatoes in half and basil leaves into slivers; peel and mince garlic.
- In a large bowl, mix ham, tomatoes, basil slivers, capers, garlic, and olive oil. Add cool rice, mix gently, and season to taste with salt and pepper. Garnish with basil sprigs.
Nutrition Facts : Calories 281, Carbohydrate 30, Cholesterol 27, Fat 8.8, Fiber 3.3, Protein 20, SaturatedFat 2, Sodium 1151
COLD RICE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
MANGO AND RICE SUPER SALAD
A super food, plant based rice salad packed with fresh ingredients like mango, red onion, radish, celery, chili, herbs, pomegranates and cranberries.
Provided by Anina
Categories salad
Time 15m
Yield 4 as a side
Number Of Ingredients 15
Steps:
- Mix all the ingredients in a massive salad bowl. Season with salt and pepper.
- Portion salad into work lunch jars, or containers for the fridge. Serve as a main or as a side.
RICE AND HAM SALAD
This salad has a flavorful dressing and includes plenty of vegetables. Try serving this with sliced avocado or shredded lettuce.
Provided by Carol
Categories Salad Grains Rice Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
- To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.
Nutrition Facts : Calories 450 calories, Carbohydrate 35.7 g, Cholesterol 29.7 mg, Fat 29.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 4.9 g, Sodium 965.5 mg, Sugar 4.3 g
RICE, CHERRY TOMATO, AND BASIL SALAD
Make and share this Rice, Cherry Tomato, and Basil Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to a boil over high heat.
- Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
- Transfer rice to a large bowl; add in cherry tomatoes.
- Whisk the vinegar, salt, and red pepper flakes in a small bowl.
- Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
- Add in the basil and mix.
- Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
- 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
- Add enough of the reserved dressing to moisten the salad.
- Serve garnished with chopped basil.
Nutrition Facts : Calories 335.1, Fat 18.4, SaturatedFat 2.6, Sodium 149.9, Carbohydrate 38.5, Fiber 1.1, Sugar 1.1, Protein 3.6
GREEN PEAS AND CHERRY TOMATOES SALAD WITH PARMESAN
This unique salad is so easy to make, healthy and delicious! Green peas, cherry tomatoes and onions are dressed with olive oil and lemon juice dressing and generously sprinkled with Parmesan cheese! You'll love this simple salad!
Provided by MelanieCooks.com
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Put green peas, cherry tomatoes and chopped onion in a salad bowl.
- Pour olive oil and lemon juice in a cup and whisk with a fork to make a dressing.
- Pour the dressing over the salad and add Parmesan cheese. Toss until combined.
Nutrition Facts : Calories 147 kcal, Carbohydrate 14 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 140 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
RICE SALAD WITH CHERRY TOMATOES, PARMESAN, PEAS, AND HAM
Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will "blow out" and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too. From Cook's Illustrated
Provided by SweetSueAl
Categories Long Grain Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Boiled Rice:
- Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
- Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
- Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
- For Salad:
- Stir together oil, vinegar, garlic, salt, and pepper in small bowl. Combine rice, peas, tomatoes, ham, Parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
- Let stand 20 minutes to blend flavors and serve.
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