LEMON-HERB RICE SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
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
MANGO-CUCUMBER RICE SALAD
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 13
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.
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
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
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
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 :
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
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.
CUCUMBER-SCALLION SALAD
Provided by Molly O'Neill
Categories quick, salads and dressings, side dish
Time 10m
Yield Four servings
Number Of Ingredients 4
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
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
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
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
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
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
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
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
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.
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
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.
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
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.
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
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
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