BASMATI RICE WITH SUMMER VEGETABLE SALAD
I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.
Provided by Jolayne Cooper
Categories Other Salads
Time 35m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
- 3. NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.
BASMATI RICE WITH SUMMER VEGETABLE SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Rice Tomato Side Picnic Vegetarian High Fiber Lunch Pea Radish Squash Summer Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 11
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.
RICE VEGETABLE SALAD
Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.
BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
BASMATI RICE WITH VEGETABLES
Make and share this Basmati Rice with Vegetables recipe from Food.com.
Provided by Rhonda Scheurer
Categories Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter and saute onion until translucent.
- Add cloves, cardamom pods, bay leaves, peppercorns, cinnamon and cumin seeds.
- Saute two to three minutes.
- Add rice, water, salt, saffron and peas.
- Bring to a boil, then cover and reduce heat to simmer.
- Cook with lid on for 20 minutes.
- Turn off heat and let sit for five minutes with lid on.
- Fluff with fork before serving.
Nutrition Facts : Calories 835.1, Fat 17.4, SaturatedFat 8.4, Cholesterol 30.5, Sodium 2472.7, Carbohydrate 152.2, Fiber 8.7, Sugar 5, Protein 17.3
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