Spring Vegetable Rice 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.

SPRING RICE SALAD WITH LEMON-DILL DRESSING

Steps:

• Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
• Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
• Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
• In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
• Add rice and vegetables and toss.
• Garnish with dill sprigs and lemon wedges if desired.

SPRING VEGETABLE-RICE SALAD

Steps:

• Combine rice, tomatoes and asparagus in medium bowl.
• Mix remaining ingredients until well blended.
• Add to rice mixture; toss to coat.

SPRING VEGETABLE AND RICE SALAD

Steps:

• Bring a medium pot of water to a boil. Salt generously with kosher salt, and return to a boil. While the water is coming to a boil, fill a medium bowl with ice water and keep it nearby.
• Add the sugar snap peas and asparagus and cook for 2 minutes, then drain and immediately plunge the drained vegetables into the cold water to stop the cooking. Let sit in the cold water for 2 minutes, then drain again.
• While the vegetables are in the water bath, in a large bowl combine the mayonnaise, olive oil, honey, lemon juice, mustard, and salt and pepper.
• Add the cooled blanched vegetables, rice, beets and scallions and toss to combine. Serve at room temperature.

SPRING VEGETABLE SALAD

Steps:

• Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES

Steps:

• 1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
• 2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
• 3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
• 4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
• Serve.