Zen Rice Salad Food
ZEN RICE SALAD
Hot weather is upon us and I don't like to spend too much time in the kitchen heating it up. I like to eat simpler and fresher, so tasty, main-course salads are the ticket! This salad makes me feel so good eating it, bringing balance to my appetite and my health, hence the name.
Provided by evelynathens
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan. Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes. Remove from heat and allow to cool to nearly room temperature, covered. Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice).
- Empty rice into a large bowl. Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins. Combine.
- Make dressing: Put all dressing ingredients in a mini-processor and whizz to emulsify. If you don't think it is tart enough, add more lime juice and/or balsamic. Add salt and pepper to taste.
- Pour dressing over the salad and stir gently to coat all ingredients. Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference.
- Chill for at least 2 hours before serving to allow flavors to blend.
ARGENTINE RICE-VEGGIE SALAD
Make and share this Argentine Rice-Veggie Salad recipe from Food.com.
Provided by Boomette
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
- Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
- In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
- Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.
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