Summery Brown Rice Salad With Fresh Herbs Food

AMAZING BROWN RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS

Steps:

• Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

GARDEN HERB RICE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes.

WARM HERBED CORIANDER RICE SALAD

Steps:

• Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
• While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

SUMMERY BROWN RICE SALAD WITH FRESH HERBS

Steps:

• At least a few hours before you plan to serve this dish, cook the brown rice according to the package directions. Allow it to cool for about an hour.
• Chop the herbs and veggies. Whisk the oil and lemon juice together.
• Mix rice, herbs, veggies, dressing, and pine nuts (if using). Season to taste with salt and pepper. Refrigerate for at least one hour to let the flavors marry.

BROWN RICE SALAD

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
• In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

SUMMERY SALAD

Steps:

• ** Because I'm in South Africa, I am never sure whether the same ingredients can be found elsewhere. We get soft, creamy 100g packaged goats' cheese in little logs, and recently also Jersey milk cream cheese logs. I prefer those flavoured with herbs, or with black pepper, or garlic and parsley. You could substitute ricotta, but it's not as flavourful.
• Rinse and prepare everything.
• The cheese will crumble, and if you use those specified, it'll be very soft when you mix it in and add to the general flavour mix.
• If you only have strong onions, you might want to use less.
• Put all the ingredients in a plastic mixing bowl first, season with the pepper, and mix in just enough salad dressing to coat the ingredients lightly.
• Carefully "decant" into a pretty salad bowl.
• This will be 4 generous side servings with dinner, or 2 - 3 lunch servings with fresh, crusty Continental-style bread.