THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
- Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
- Variations:
- Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
- Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
- Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
- Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
- Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.
RICE SALAD WITH ROASTED SUMMER VEGETABLES
Make and share this Rice Salad With Roasted Summer Vegetables recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, stir wild rice into broth and bring to a boil.
- Reduce heat to low, cover and cook 15 minutes.
- Add brown rice, stir quickly and recover.
- Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
- Remove from heat and let stand, without opening, 10 minutes.
- Wash and trim vegetables.
- Leave peel on eggplant.
- Pour oil into very large bowl.
- Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
- Line a large, rimmed baking sheet with nonstick liner.
- (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
- Turn oven on to 400 degrees.
- Roast vegetables in oven while heating for 15 minutes.
- Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
- Cool in pan on rack until vegetables stop steaming.
- Scrape vegetables and all the browned juices into the large bowl.
- Add cooked rice, toss.
- In small bowl, whisk together dressing ingredients.
- Pour over rice and vegetables; mix well.
- Serve room temperature or chilled.
Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 1.2, Sodium 444.6, Carbohydrate 35, Fiber 5.2, Sugar 5, Protein 5.9
MEDITERRANEAN RICE SALAD WITH VEGETABLES
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
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
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
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
SUMMER RICE SALAD
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 15, 2022Category Recipe Roundup
- Italian-Style Rice Salad. Say hello to fresh flavor with this Italian-style rice salad! It’s loaded with veggies, so it’s seriously nutritious. Plus, it’s super customizable to numerous diets.
- Cowboy Rice Salad. Yeehaw, this salad is tasty! It’s full of American Southwest flavors that will rock your tastebuds. It’s also quite nutritious, so you really can’t go wrong.
- Vegetable and Brown Rice Salad with Honey Lemon Dressing. Holy healthy, Batman! This salad is chock-full of whole grains, vitamin-rich veggies, and fresh herbs.
- Wild Rice Salad. It’s getting wild over here! This salad is as exciting as a trek through the untouched wilderness. Every bite is sweet, it’s savory, it’s tangy, and it’s fresh.
- Mediterranean Rice Salad. The Mediterranean boasts a myriad of diverse flavors. You’ll find cuisines from Western Europe, the Middle East, Africa, and the Greek Isles.
SAVOURY RICE WITH ROASTED VEGETABLES - TWO KOOKS IN …
From twokooksinthekitchen.com
4.8/5 (17)Total Time 35 minsCategory Side DishCalories 318 per serving
- ROAST VEGETABLES: Put the vegetables In a large mixing bowl, Add oil, salt and pepper. Mix well. Spread vegetables evenly on pan in one layer. Use two pans if needed. Roast for 20-25 minutes or until slightly caramelized.
- COOK RICE and MAKE SPICE MIX: While veggies are roasting, cook rice according to package directions. Add butter and spices and mix well to blend evenly. Taste and add salt and pepper as needed. Add chili flakes if using. Keep warm.
- ASSEMBLE: When ready to serve, spoon spiced rice into a pretty serving bowl. Top with the roasted veggies. Garnish with chopped parsley or thyme sprigs. Serve with lemon wedges if desired.
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- Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
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