Rice Salad Recipes Easy

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RICE SALAD

This is out of New Idea as a lunch box dish. They recommend it can be made up to 2 days ahead and then kept in an air tight container in the fridge. Times for preparation and cooking are estimates.

Provided by ImPat

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Rice Salad image

Steps:

  • Cook rice in a large pan of boiling salted water until just tender (about 12-15 minutes or as per manufacturers instructions). Rinse under cold water.
  • While rice is cooking -.
  • Finely slice spring onions (scallions), finely chop ham, finely chop red capsicum (bell pepper).
  • Drain corn kernels and rinse and drain. Drain pineapple (reserve juice for another use).
  • Combine cooked rice, spring onions, ham, capsicum, carrot, corn and pineapple in a large bowl.
  • Combine soy sauce and honey in a small bowl, whisk until blended.
  • Pour sauce mixture over salad until well combined.

Nutrition Facts : Calories 363.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 13, Sodium 1102, Carbohydrate 75.1, Fiber 4.3, Sugar 24.2, Protein 12.7

1 cup long grain white rice
4 spring onions (scallions)
100 g ham
1 red capsicum (red bell pepper)
1 carrot
2 (125 g) canned corn kernels
440 g pineapple chunks in juice
2 tablespoons soy sauce
1 tablespoon honey

LEMON-HERB RICE SALAD

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14



Lemon-Herb Rice Salad image

Steps:

  • Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
  • Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
  • Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
  • Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams

2 lemons
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1/4 cup vegetable oil
2 cups long-grain white rice
2 tablespoons rice wine vinegar
2 teaspoons packed light brown sugar
1 Kirby cucumber, seeded and diced
1/2 cup chopped salted roasted peanuts
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

RICE SALAD

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12



Rice Salad image

Steps:

  • In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves.

1/3 cup plain low-fat yogurt
1 tablespoon raisins
1 tablespoon minced onion
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground turmeric
2 teaspoons cider vinegar
1 cup white rice, cooked and cooled
1/4 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped red bell pepper
Lettuce leaves, for serving

COLD RICE SALAD

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9



Cold Rice Salad image

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

WILD RICE SALAD

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11



Wild Rice Salad image

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

EASY RICE AND SHRIMP SALAD

This made the rounds several years ago at family potlucks, as it was easy and delicious and always was popular!

Provided by DiLo4602

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Easy Rice and Shrimp Salad image

Steps:

  • Cook 1 cup of rice as usual.
  • Add frozen peas into rice while it's still hot. (I've never really measured, just sprinkle them in as you see fit).
  • Chop onions and green pepper and drain the can of shrimp.
  • Mix and shake dressing very well.
  • Pour over rice mixture and toss.
  • Refrigerate 2 - 24 hours.

Nutrition Facts : Calories 347.1, Fat 19.1, SaturatedFat 2.6, Cholesterol 60.3, Sodium 744.2, Carbohydrate 31.1, Fiber 1.5, Sugar 2.8, Protein 12.3

1 cup rice
1/2 cup frozen peas
2 green onions
1 green pepper
1 (8 ounce) can shrimp
1/2 cup vegetable oil or 1/2 cup olive oil
1/4 cup wine vinegar
1/4 cup soya sauce
2 teaspoons sugar

LEMONY RICE & PEAS

This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well

Provided by Good Food team

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 8



Lemony rice & peas image

Steps:

  • Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
  • Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

300g brown basmati rice
75ml olive oil
200g frozen pea
410g can lentil , rinsed and drained
410g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onions , finely sliced
large bunch coriander , chopped

MEDITERRANEAN RICE SALAD WITH VEGETABLES

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories     Salad     Grains     Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13



Mediterranean Rice Salad with Vegetables image

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, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
  • Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

THE WORLD OF RICE SALADS

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8



The World of Rice Salads image

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

MINTY SUMMER RICE SALAD

A veggie treat, on the table in 20 minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 7



Minty summer rice salad image

Steps:

  • Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
  • When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.98 milligram of sodium

250g long grain rice
250g bunch asparagus , cut in bite-size pieces
1 red pepper , seeded and chopped
3 tbsp olive oil
garted zest and juice 1 lemon
2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded

SUPER EASY BROWN RICE SALAD

Make and share this Super Easy Brown Rice Salad recipe from Food.com.

Provided by TattooedMamaof2

Categories     Brown Rice

Time 15m

Yield 7 serving(s)

Number Of Ingredients 9



Super Easy Brown Rice Salad image

Steps:

  • In a medium bowl, combine rice, tomatoes, red onion, olives and parsley.
  • In a small bowl, whisk together vinegar, oil, sugar and salt.
  • Pour dressing over rice mixture and toss to coat.
  • Cover and chill for at least 4 hours, or overnight.

Nutrition Facts : Calories 99.8, Fat 3.5, SaturatedFat 0.5, Sodium 74.5, Carbohydrate 15.5, Fiber 1.7, Sugar 1.1, Protein 1.7

2 cups cooked brown rice
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, minced
1 tablespoon olive oil
1/2 teaspoon seasoning salt
1 cup grape tomatoes, halved
1 (2 1/4 ounce) can olives, sliced
3 tablespoons red wine vinegar
1/2 teaspoon sugar

MIXED BEAN & WILD RICE SALAD

Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing

Provided by Good Food team

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients 9



Mixed bean & wild rice salad image

Steps:

  • Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
  • Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

375g rice mix, we used brown basmati & wild rice
2 x 400g cans mixed beans , drained and rinsed
340g can sweetcorn , drained
1 small red onion , finely sliced
2 red peppers , deseeded and diced
zest and juice 1 lime
2 tsp honey
1 red chilli , deseeded and finely sliced
small bunch coriander , leaves picked

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

RUSTIC BACON-RICE SALAD

Corn, bacon and peas lend their rustic flavors to this easy rice salad. Bonus: Just 10 minutes of prep, and it's ready to chill.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 6 servings.

Number Of Ingredients 6



Rustic Bacon-Rice Salad image

Steps:

  • Combine ingredients.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

4 cups cooked long-grain white rice
1 pkg. (10 oz.) frozen corn in butter sauce, thawed
1 pkg. (2.25 oz.) OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
1/2 cup frozen peas, thawed
4 green onions, sliced
1/3 cup KRAFT Classic CATALINA Dressing

LEMON RICE SALAD

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15



Lemon Rice Salad image

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

COLD RICE SALAD

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13



Cold Rice Salad image

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

EASY ASIAN SPINACH AND RICE SALAD

After going to the farmers market and buying some fresh spinach I came up with this super easy warm salad and its so good! I made this for one, but it would be very easy to triple or quadruple the recipe.

Provided by kaitlin384

Categories     Brown Rice

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5



Easy Asian Spinach and Rice Salad image

Steps:

  • Cook rice according to package directions.
  • When rice is finished add spinach, the heat of the rice will cook the spinach.
  • Add oil and soy sauce.
  • Mix well and enjoy!

Nutrition Facts : Calories 153.3, Fat 9.6, SaturatedFat 1.4, Sodium 1032, Carbohydrate 13.8, Fiber 1.7, Sugar 0.4, Protein 3.9

1/2 cup Minute brown rice
1/2 cup water
1 cup fresh spinach
2 teaspoons sesame oil
1 tablespoon soy sauce

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From herbed brown rice salad with corn, fave beans, and peas to chicken and rice salad with pesto yogurt dressing, get the best rice salad recipes at Food & Wine.
From foodandwine.com


RICE SALAD - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low. Prep Time. 15 mins.
From foodnetwork.co.uk


ITALIAN STYLE RICE SALAD - EASY TO MAKE BY FLAWLESS FOOD
Delicious healthy, Italian Style Rice Salad so easy to make. Chopped salad with perfectly cooked cold long grain rice mixed with homemade olive oil, lemon, herb and garlic dressing. This authentic Mediterranean recipe is great served up as a main for vegetarians, vegans or as a simple side salad in the Spring. Also a fantastic BBQ or Party cold sharing dish …
From flawlessfood.co.uk


RICE SALAD - FOOD24
Method: The quantities of diced ingredients is equal to the cooked rice. Mix all these ingredients together. Mix mayonnaise with the salad, cover and leave overnight in the fridge. want, but the magic happens in the fridge. dice the ingredients, but it is worth the effort. it also enhances the magic in each bite.
From food24.com


RICE SALAD RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


COOL RICE SALAD WITH CREAMY YOGURT DRESSING - FAMILY FOOD ...
Easy Vegetarian Recipes Easy vegetarian recipes include main-dish meals that are hearty and satisfying and can stand alone for lunch or dinner (with a few savory breakfast options as well). Everything from one-pot veggie pastas to stuffed squash to chili to veggie burgers and hearty grain bowls and salads, there are meatless options here for everyone! I am a veggie lover …
From familyfoodonthetable.com


EASY RICE SALAD - MY RECIPE MAGIC
This easy rice salad is adapted from the Italian rice salad and it's the perfect summer dish, easy to prepare in advance, and bring with you for a picnic outdoors. This easy rice salad is adapted from the Italian rice salad and it's the perfect summer dish, easy to prepare in advance, and bring with you for a picnic outdoors. This site was built to help food bloggers …
From myrecipemagic.com


RICE SALAD - FOOD HERO
Rice Salad. Notes. Recipe Notes. Add any of your favorite fruits for variety. Make this a whole grain recipe by using at least half brown rice. Ingredients. 2 cups cooked rice, cooled (brown, white or try a mix) ¼ cup chopped celery. 1 apple, chopped (about 1 ½ cups) ¼ cup raisins. 2 Tablespoons chopped almonds. ½ cup low-fat plain yogurt. 2 teaspoons orange juice. 2 …
From foodhero.org


RICE SALAD RECIPES | ALLRECIPES
6. Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
From allrecipes.com


COLORFUL WILD RICE SALAD RECIPE - QUICK-AND-EASY.FOOD.COM
A great salad or side dish and can be made ahead of time. Just take out of the refrigerator and serve. I got this recipe from my mother, who got it from a family friend, who got it from ??? Cook time includes refrigerator time (estimated).
From foodful.wew.selfip.com


EASY WILD RICE SALAD WITH TANGY LIME DRESSING - FURTHER FOOD
Instructions. Bring a small pot of water to boil and pour in the rice, reduce the heat and allow to simmer for about 25 minutes. While the rice is cooking, chop the cucumber into small chunks. Next, finely chop the dates and mint. Prepare the dressing by finely chopping the garlic and mixing in a small bowl with the olive oil and fresh lime juice.
From furtherfood.com


WILD RICE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com


EASY SUMMER RICE SALAD - I HEART RECIPES
Cook rice according to directions to get 4 cups cooked. Chop ingredients approximately the same size. Combine all ingredients into a …
From iheartrecipes.com


RICE SALAD RECIPE: HOW TO MAKE RICE SALAD RECIPE ...
In the meantime, chop the apples and cut cauliflower into medium florets. Step 2 Mix all the ingredients. Now, take a bowl and mix rice with apples, green peas, cauliflower florets, salt and pepper. Mix all the ingredients gently. Step 3 Garnish with cabbage and coriander leaves. Stir in lemon juice to this mixture and toss well.
From recipes.timesofindia.com


SEARCH PAGE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
Bulgur salad with spring onion vinaigrette. Easy. For the salad:1) Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.2) Drain well, squeezing out as much water as possible, if …
From foodnetwork.co.uk


RICE RECIPES | BBC GOOD FOOD
Brown rice tabbouleh with eggs & parsley. A star rating of 3.7 out of 5. 12 ratings. Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs.
From bbcgoodfood.com


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