Rice Vegetable Salad Food

MEDITERRANEAN RICE SALAD WITH VEGETABLES

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.

VEGETABLE WILD RICE SALAD

Steps:

• Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
• Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
• Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
• Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

RICE VEGETABLE SALAD

Steps:

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

COLD RICE SALAD

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.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

VEGETABLE RICE SALAD

Steps:

• Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Steps:

• Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
• While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
• In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Steps:

• Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
• Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

BROWN RICE AND GRILLED VEGETABLE SALAD

Steps:

• Prepare the rice according to directions. Set aside.
• Grill the vegetables until done (I marinate them in lf italian dressing first).
• In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
• Dice the grilled vegetables and add to rice after slightly cooled.
• Stir in chopped herbs and top with the crumbled feta.

COLD RICE-VEGETABLE SALAD

Steps:

• Combine rice and vegetables in a large bowl.
• Combine remaining ingredients and mix with rice and vegetables.
• Chill.

VEGETABLE RICE SALAD

Steps:

• In a large bowl, combine the rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving.

VEGETABLE AND WILD RICE SALAD

Steps:

• Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
• Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
• Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.