Rice Salad With Mint Food

GREEK RICE SALAD

Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories Salad Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

Ingredients

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Mediterranean Rice Salad with Vegetables image

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories Salad Grains Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13

Ingredients

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

RICE SALAD WITH MINT

Rice Salad With Mint image

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

Ingredients

2 cups brown rice, cooked and cold
1 cup parsley, chopped
8 ounces scallions, diced
1/4 cup mint, chopped
1/4 cup vegetable oil
1/4 cup lemon juice
salt
pepper
4 medium tomatoes, chopped
8 radishes, sliced
1 head romaine lettuce, quartered

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.

MINTED RICE SALAD

Minted Rice Salad image

Provided by Food Network

Categories side-dish

Yield 8 servings

Number Of Ingredients 6

Ingredients

6 tablespoons each vegetable and walnut oil
1/4 cup white wine vinegar
1 bunch mint leaves, rinsed
Salt and pepper
3 cups orzo rice, cooked until al dente (6 cups cooked)
2 cups cooked wild rice

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.

ARBORIO RICE SALAD WITH CUCUMBER AND MINT

Arborio Rice Salad with Cucumber and Mint image

Categories Salad Rice Side Vegetarian Quick & Easy Buffet Mint Cucumber Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 pound Arborio rice
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced
radishes as an accompaniment if desired

Steps:

To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.

LEMON MINT RICE

Lemon Mint Rice image

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

Ingredients

1 cup jasmine rice
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 cup coarsely chopped fresh mint
Grated zest of one lemon
1/4 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
2 teaspoons freshly squeezed lemon juice

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.

MINTY SUMMER RICE SALAD

Minty summer rice salad image

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

Ingredients

250g long grain rice
250g bunch asparagus , cut in bite-size pieces
1 red pepper , seeded and chopped
3 tbsp olive oil
garted zest and juice 1 lemon
2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded

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

SUMMER RICE SALAD WITH FETA, CITRUS, AND MINT

Summer Rice Salad with Feta, Citrus, and Mint image

Categories Salad Cheese Citrus Rice Side Feta Mint Summer Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Ingredients

4 cups water
2 cups uncooked white rice
1 1/2 teaspoons salt
1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled

Steps:

Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
Whisk orange juice and next 5 ingredients in small bowl to blend.
Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

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