BROWN RICE SALAD
A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.
Provided by JNS381
Categories Beginner Cook
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
RICE SALAD NICOISE
This is a French recipe for rice salad inspired by salade nicoise.
Provided by Stinkerbell
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
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, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes.
- Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing; toss well to mix. Cover and chill until serving.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 28.6 g, Cholesterol 7.1 mg, Fat 1.1 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 364.5 mg, Sugar 5.3 g
MEXICAN BROWN RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to medium-high heat.
- Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
- Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
- In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams
SALADE NICOISE
Steps:
- For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.
- For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.
BROWN RICE SALADE NICOISE
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Chewy, easy-to-love short-grain brown rice makes an appealing grain base for a salad containing many of the elements of a traditional salade nicoise. The tuna and its soaking oil become a major part of the dressing, coating each grain with the savor of the sea." *Time does not include time to cook rice and green beans.
Provided by Engrossed
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
- Empty the tuna and oil into a large bowl. Flake tuna with a fork.
- Add cooked brown rice, bell pepper, olives, and capers.
- Stir in the onion and any unabsorbed vinegar.
- Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste.
- To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top.
- Arrange green beans and eggs alongside.
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALAD NIÇOISE
A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
- Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
- Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
- To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
- To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.
NUTTY BROWN RICE SALAD
This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household.
Provided by Jackie Wood
Categories Salad Grains Rice Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
- Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
- Chill for at least one hour before serving.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 39.2 g, Fat 4.5 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 203.1 mg, Sugar 1.9 g
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
AUTHENTIC SALADE NICOISE
This is the recipe that is considered authentique by Capelina d'or and sian d'aqui, 2 associations that promote authentique Nice cooking. To all of those who consider beans and cooked potatoes a basic of this salad, I have to tell you that this is an invention of the famous chef Auguste Escoffier. A traditional salade nicoise does not contain cooked foods appart from hard boiled eggs. Originally it was a plain tomato salad with anchovies and onions and developped from there.
Provided by spatchcock
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- take a plate and rub with the halfed garlic clove.
- arrange the vegetables, egg and anchovies on the plate.
- salt and pepper and sprinkle with olive oil and vinegar.
- If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
- According to season the purists allow fresh artichocs and.
- little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).
Nutrition Facts : Calories 151.9, Fat 6.9, SaturatedFat 2, Cholesterol 222.2, Sodium 548.3, Carbohydrate 11.4, Fiber 3.6, Sugar 6.6, Protein 12
SALADE NICOISE
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Steam the potatoes until tender, about 30 minutes. Cool. In a bowl, whisk together the mustard, lemon juice and shallots. Whisking constantly, add the olive oil in a slow, steady stream. Season with the 3/4 teaspoon of salt and the pepper. Set aside.
- Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes. Drain and run under cold water. Drain. Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
- Thinly slice the potatoes and put in a bowl. Add the scallions and thyme. Toss with 2 tablespoons of dressing, 1/2 teaspoon of salt and pepper. Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
- Toss the tomatoes with 4 teaspoons of dressing and salt and pepper. Toss lettuce with 1 tablespoon dressing and salt and pepper.
- Divide the lettuce among 4 large plates, mounding it in the center. Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg. Coil 2 anchovies over the eggs on each plate. Scatter the olives over the tomatoes and the eggs. Serve immediately.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 31 grams, Carbohydrate 38 grams, Fat 40 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1373 milligrams, Sugar 10 grams, TransFat 0 grams
RICE NICOISE
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
- Wash and trim the beans, and cook about 5 minutes in a steamer.
- Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
- When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
- When rice is cooked, stir in and season with pepper.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 9 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 190 milligrams, Sugar 8 grams
FARRO NIçOISE
There is one mistake many of us make, cooking grain salads: we play down everything but the grains. A pile of cold brown rice with a few chopped vegetables and some soy sauce or a mound of wheat berries with vinaigrette is about as one-dimensional as it gets. This niçoise salad turns that problem on its head, with tuna used in a powerful vinaigrette tossed with farro. Farro is interesting because it's relatively fast-cooking for a whole grain, but any hearty grain could take its place: one of the many "brown" rices, spelt, kamut, wheat. Whichever you use, the results are nutty and sublime.
Provided by Mark Bittman
Categories dinner, easy, lunch, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the farro and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally, until the farro is tender but still has bite, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the farro is tender, strain it out.
- Meanwhile, bring another medium pan of water to a boil and salt it. Add the green beans and cook until bright green and crisp-tender, 2 minutes or so, then plunge them into a bowl of ice water or run under cold water to cool them.
- Put the anchovies, olive oil, lemon zest and juice, mustard, shallot and capers in a food processor and purée. Chop the tuna and parsley by hand and mix them in. (Alternatively, add the parsley to the food processor and pulse to chop, then add the tuna and pulse, once or twice, to blend. Don't purée the tuna but chop it well.) The mixture should be pourable; if it isn't, add lemon juice, olive oil or water to thin a bit. Add pepper, then taste and adjust the seasoning.
- Toss the farro, warm, with about half the dressing. Taste and adjust the seasoning, and pile it on a platter. Arrange the green beans, tomatoes, eggs and olives around the farro, as artfully as you like. Drizzle the remaining dressing over them and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 22 grams, Carbohydrate 51 grams, Fat 29 grams, Fiber 12 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1019 milligrams, Sugar 12 grams, TransFat 0 grams
A PERFECT SALADE NICOISE
Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)
Provided by JackieOhNo
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes in salted water to cover until tender, about 20 minutes.
- Remove with slotted spoon and let cool.
- Add beans to same water and boil until crisp-tender, about 7 minutes.
- Drain and cool under cold running water.
- Arrange potatoes, beans, olives, eggs, and tomato on large platter.
- Spoon tuna into center.
- Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended.
- Gradually pour in oil, whisking until emulsified.
- Whisk in parsley, then drizzle vinaigrette over salad.
- Top with anochovies, if desired.
Nutrition Facts : Calories 475.1, Fat 33.6, SaturatedFat 5.6, Cholesterol 176.5, Sodium 763.4, Carbohydrate 25.6, Fiber 6.5, Sugar 4, Protein 19.9
SALADE NIçOISE
Provided by Marian Burros
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
- In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 6 grams, TransFat 0 grams
SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
- Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
- When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
- Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
- Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
SALADE NICOISE
Provided by Marian Burros
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Scrub but do not peel potatoes; cook with eggs in pot large enough to hold potatoes, eggs and green beans.
- Turn on broiler if using.
- Trim green beans. Add them after the potatoes and eggs have cooked about 12 minutes.
- Prepare stovetop grill, if using. Grill or broil tuna, following Canadian rule: measure fish at thickest part, and cook 8 to 10 minutes per inch, turning once.
- Finely chop onion.
- Wash, dry and cut basil leaves into thin strips; pit olives.
- Wash, trim and cut tomato into wedges.
- In small bowl whisk lemon juice, olive oil, mustard and anchovy paste. Stir in capers, onion, basil and olives.
- When green beans are cooked, drain and cut in half crosswise. When potatoes are cooked, drain and quarter or halve. When eggs are cooked, drain and run under cold water; shell and discard one yolk. Cut remaining whole egg and white in quarters.
- When tuna is ready, cut into bite-size pieces.
- Arrange tuna, potatoes, green beans, eggs and tomatoes on lettuce leaves on a platter; spoon with dressing. Season with salt and pepper.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 10 grams, TransFat 0 grams
SALADE NICOISE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring two medium saucepans of salted water to a boil.
- Gently lower the eggs into the boiling water of one saucepan and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water. Once cool, peel and quarter the eggs.
- Add the haricots verts to the second saucepan and blanch until just tender, about 3 minutes. Cool under running water, drain, and pat dry.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the oil in a slow, steady stream to make a smooth, emulsified vinaigrette.
- Slice the warm potatoes and then toss in a medium bowl with a few tablespoons of the dressing. Season with salt and pepper.
- Line a serving platter with the lettuce. Mound the potatoes on the lettuce. Toss the haricots verts with a few tablespoons of dressing, season with salt and pepper, and mound next to the potatoes. Repeat with the tomatoes and tuna, dressing separately and placing on the lettuce. Add the egg quarters, but don't toss with the dressing. Arrange the anchovies between the mounds of ingredients and scatter the olives. Drizzle a little more of the dressing over everything and serve family style, with any extra dressing on the side.
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