Delicious Versatile And Simple Rice Salad Recipes

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DELICIOUS, VERSATILE AND SIMPLE RICE SALAD

There is something about the combination of flavors in this rice salad that really really works! This makes a great side dish for any number of meals and cusines and it tastes great hot or cold (although my family always argues which is better!). Enjoy!

Provided by sofie-a-toast

Categories     White Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11



Delicious, Versatile and Simple Rice Salad image

Steps:

  • Cook the rice using your prefered method.
  • Mix with the veggies, parsley, cilantro and beans.
  • Mix lemon juice, olive oil, salt, and cumin and stir the mixture into the rice.

1 cup white rice
1 (15 ounce) can black beans (well rinsed)
1 red onion, chopped
1 chopped tomato
1 raw corn on the cob, corn cut off cob
1 bunch chopped parsley
1 bunch chopped cilantro
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon cumin

MICROWAVE RICE SALAD

I am a bit nervous about posting this recipe. I suppose its because I have changed it so much over the years, to suit the family, and its in my head now for so long and not on paper to copy out! When I first got married and my parents gave us a microwave for a wedding present.......so mum and I went to classes to learn how to use a microwave. This was the first recipe we made, and I have made it ever since, with many changes over the years to suit kids and relations! It is such a versatile recipe, the basics are there and you just add what you like! Because I make this out of my head (apart from the basics) I am using what I add as ingredients, and if the ingredients need cooking, I just nuke em for a few minutes...such as th onion and peas.Saffron is good to get a yellow colour to the salad. I have served this rice both hot and cold, and it has never failed. One thing I never leave out is the onion and eggs., but its all up to you! ;-) I hope you can understand this recipe, its hard when you have been making something for years and try to put it down pat!

Provided by Tisme

Categories     Rice

Time 22m

Yield 6 serving(s)

Number Of Ingredients 12



Microwave Rice Salad image

Steps:

  • Rinse uncooked rice off in strainer unser cold water, until water runs clear.
  • I actually put rice in a jug of water let sit a few minutes stir and then strain off.
  • In a microwave safe bowl add crumbled stock cube, rice and butter.
  • Microwave rice for 3 minutes, remove and stir so as stock cube and butter dissolves, and mixes inches.
  • Place bowl with a cover in microwave for 8 minutes on high, when finished remove and leave rice stand (untouched) for 10 minutes. The rice should be perfectly cooked after standing.
  • Now add extra ingredients, and seasoning's and serve cold or hot ~
  • Frozen peas and onions can be microwaved for a few minutes if adding.
  • Other ingredients I have added or substituted are (drained no added water to the mix). I always use onions to the mix and usually boiled eggs diced.
  • Pineapple.
  • Cooked chicken.
  • Tuna
  • Capsicum (diced).
  • Shallots (diced finely).
  • Carrots (diced).
  • Beans (diced).
  • Small cooked prawns (diced).
  • Saffron (1/4 teaspoon) for colour (makes salad yellow in colour) The list is endless as to what you can use, just make sure the ingredients dont carry too much water to make rice gluggy!

Nutrition Facts : Calories 289.8, Fat 7.2, SaturatedFat 2.8, Cholesterol 97, Sodium 606.1, Carbohydrate 37.6, Fiber 3, Sugar 3.8, Protein 18

1 cup rice
2 cups water
1 -2 chicken stock cube (I prefer one because of allergies)
1 tablespoon butter
1 cup peas, cooked
1 onion, diced cooked
2 hard-boiled eggs, and diced
1 cup diced ham
2 spring onions, diced
1 cup pre cooked chicken, diced
1 cup corn, tinned is fine
salt and pepper

LOUISVILLE RICE SALAD

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Provided by Diana S.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 16



Louisville Rice Salad image

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  • Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  • Pour dressing over the cooled rice and stir to combine.
  • Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  • Cover salad and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

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