Moroccanricesalad Recipes
MOROCCAN RICE SALAD
Make and share this Moroccan Rice Salad recipe from Food.com.
Provided by Dancer
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, whisk together yogurt, oil, sugar and curry powder.
- Stir in rice, apples, green onions, raisins and chives and mix well.
- Season to taste with salt and pepper.
- Let stand 20 minutes or until flavors blend.
- Serve over lettuce.
MOROCCAN-STYLE CHOPPED SALAD
This has nice bright refreshing flavors which go over especially well in winter time. It's also very colorful! Cook time is marinating time.
Provided by graffeetee
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well.
- Add garlic powder, lemon juice and oil and mix again.
- Taste before adding any salt. The preserved lemon may be salty enough for the whole dish.
- Allow to sit at room temperature for a half hour.
- Mix again right before serving.
Nutrition Facts : Calories 148.5, Fat 1.4, SaturatedFat 0.2, Sodium 322.8, Carbohydrate 29.2, Fiber 6, Sugar 2.6, Protein 6.1
MOROCCAN VEGETABLE SALAD
Provided by Mayim Bialik
Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
- 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
- 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
MOROCCAN RICE SALAD (GLUTEN-FREE)
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice
Provided by Jubes
Categories Moroccan
Time 55m
Yield 1 rice salad for 6 serves, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice and drain well . (Follow the directions on the package for cooking).
- Place warm rice in a large bowl and add all remaining ingredients, except for the oil. Season to taste with salt and pepper.
- Toss to combine, adding just enough oil to moisten rice.
- Serve salad warm or at room temperature.
SPICED MOROCCAN SALAD
Two of your five a day
Provided by tweety_anja
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Using a small wire whisk, mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to the way you like it, adding a little more lime or harissa if needed.
- Heat the remaining tsp of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so that they are evenly coloured. Tip onto kitchen paper to drain, then season and set aside.
- Wash the Romaine then, working from the base, cut the leaves into chunky slices, stopping about a third from the top to leave the tips of the leaves intact. Tip the lettuce into a bowl and scatter over the almonds, spring onions, olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad. Perfect served with Tomato & Cheese flatbread and chilled glass of Riesling.
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- To prep the dressing, crush the roasted garlic, and 1/2 tsp salt with a mortar and pestle or in a food processor until it forms a smooth paste.
- Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside.
- Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again.
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