Rice Salad With Cucumber Lemon And Scallion Recipes

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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

MANGO-CUCUMBER RICE SALAD

Provided by Food Network Kitchen

Time 1h

Yield 6-8 servings

Number Of Ingredients 13



Mango-Cucumber Rice Salad image

Steps:

  • Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
  • Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
  • Drain the grains and rinse under cold water until cool; shake off the excess water.
  • Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

Kosher salt
1 1/2 cups rice blend
1/4 cup quinoa, rinsed
Finely grated zest and juice of 1 lime
2 tablespoons peanut or vegetable oil
1 teaspoon sugar
Freshly ground pepper
1 cup chopped mango
1 cucumber, peeled, seeded and diced
1 red jalapeno, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup chopped salted roasted peanuts

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 8



Rice Salad With Cucumber, Lemon And Scallion image

Steps:

  • Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
  • Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams

1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
2 medium-size cucumbers, peeled, halved lengthwise and seeded
4 scallions, rinsed and minced
1 1/2 cups long-grain rice

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

PERSIAN CUCUMBER AND PURPLE RICE SALAD

Provided by Andrea Albin

Categories     Rice     Side     Vegetarian     Dinner     Lemon     Cucumber     Healthy     Vegan     Party     Potluck     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Persian Cucumber and Purple Rice Salad image

Steps:

  • Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
  • Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.

1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice

CUCUMBER-SCALLION SALAD

Provided by Molly O'Neill

Categories     quick, salads and dressings, side dish

Time 10m

Yield Four servings

Number Of Ingredients 4



Cucumber-Scallion Salad image

Steps:

  • Combine the cucumbers and scallions in a medium-size bowl. Add the vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 476 milligrams, Sugar 4 grams

2 large cucumbers, peeled, seeded and cut across into 1/4-inch-thick pieces
6 scallions, thinly sliced
1/2 cup cucumber-thyme vinaigrette (see recipe)
Salt and freshly ground pepper to taste

GREEK RICE SALAD

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15



Greek Rice Salad image

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

RICE, ASPARAGUS AND CUCUMBER SALAD

This is a tasty rice salad with lots of fresh green veggies.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12



Rice, Asparagus and Cucumber Salad image

Steps:

  • In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
  • Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
  • Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
  • Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Nutrition Facts : Calories 214 calories, Carbohydrate 34.7 g, Fat 6.4 g, Fiber 3.6 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 4.7 g

1 ¾ cups water
1 cup long-grain white rice
1 pound thin asparagus spears, trimmed and cut into 1 inch
1 ½ cups English cucumber - peeled, seeded and chopped
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon white sugar
1 tablespoon white wine vinegar
½ teaspoon dry mustard
2 ½ tablespoons vegetable oil
¼ cup chopped fresh dill weed
4 heads butter lettuce

LEMON RICE WITH SCALLIONS

Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!

Provided by Oolala

Categories     Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Lemon Rice With Scallions image

Steps:

  • Heat broth, salt, and garlic in a heavy saucepan to boiling.
  • Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
  • Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
  • Gently stir in butter and parsley (or dill).
  • Season with pepper to taste and place in a serving bowl.
  • Sprinkle scallions over top of rice and sprinkle with paprika if desired.

Nutrition Facts : Calories 259.9, Fat 7, SaturatedFat 4, Cholesterol 15.3, Sodium 779.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.6, Protein 7.3

2 1/2 cups chicken broth, canned
1/2 teaspoon salt
1 garlic clove, slightly crushed
1 cup long grain rice, not instant
1 lemon, zest of, finely grated
2 tablespoons fresh parsley, chopped (or dill)
2 tablespoons unsalted butter
ground pepper
1 bunch scallion, cut into 1 " pieces
paprika

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11



Rice Salad with Tomatoes, Cucumbers, and Feta image

Steps:

  • Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
  • Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

RICE SALAD WITH RAISINS AND SCALLIONS

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7



Rice Salad with Raisins and Scallions image

Steps:

  • Cook rice according to package instructions.
  • Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
  • With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

1 cup long-grain white rice
1/3 cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 small head radicchio, or red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper

ARBORIO RICE SALAD WITH CUCUMBER AND MINT

Categories     Salad     Rice     Side     Vegetarian     Quick & Easy     Buffet     Mint     Cucumber     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7



Arborio Rice Salad with Cucumber and Mint image

Steps:

  • To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
  • In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.

1 pound Arborio rice
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced
radishes as an accompaniment if desired

LEMON RICE SALAD

From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.

Provided by Juenessa

Categories     Long Grain Rice

Time 1h5m

Yield 16-18 serving(s)

Number Of Ingredients 15



Lemon Rice Salad image

Steps:

  • In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  • In a lare bowl, combine long grain and wild rice; add dressing and toss.
  • Cover and refrigerate overnight.
  • Add the cucumbers, green onions, parsley, basil and pepper; mix well.
  • Chill for 2 hours.
  • Fold in toasted pecans just before serving.
  • **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
  • ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!

Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3

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

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From cookthestory.com


LEMON RICE SALAD - RECIPE - FINECOOKING
1/4 cup minced shallots or scallions (white and green parts) 2 Tbs. olive oil; 1 cup basmati or jasmine rice, well rinsed; 2 cups rich vegetable or chicken stock; 1 tsp. grated lemon zest; 2-1/2 Tbs. fresh lemon juice; 1/3 cup roughly chopped cilantro, basil, mint, or a mix; 1 tsp. finely minced garlic; 1/2 cup finely diced red onion, rinsed in ...
From finecooking.com


COOL CUCUMBER AND RICE SALAD RECIPE - FOOD NEWS
Rice Salad With Cucumber, Lemon And Scallion Recipe. Method. 1 Combine rice, water, and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. 2 Remove from heat; transfer to shallow serving pans.
From foodnewsnews.com


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