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
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
ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
RICE SALAD WITH ROASTED SUMMER VEGETABLES
Make and share this Rice Salad With Roasted Summer Vegetables recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, stir wild rice into broth and bring to a boil.
- Reduce heat to low, cover and cook 15 minutes.
- Add brown rice, stir quickly and recover.
- Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
- Remove from heat and let stand, without opening, 10 minutes.
- Wash and trim vegetables.
- Leave peel on eggplant.
- Pour oil into very large bowl.
- Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
- Line a large, rimmed baking sheet with nonstick liner.
- (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
- Turn oven on to 400 degrees.
- Roast vegetables in oven while heating for 15 minutes.
- Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
- Cool in pan on rack until vegetables stop steaming.
- Scrape vegetables and all the browned juices into the large bowl.
- Add cooked rice, toss.
- In small bowl, whisk together dressing ingredients.
- Pour over rice and vegetables; mix well.
- Serve room temperature or chilled.
Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 1.2, Sodium 444.6, Carbohydrate 35, Fiber 5.2, Sugar 5, Protein 5.9
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
RICE SALAD
This rice salad is a great summer salad in place of potato salad, or any time of year!
Provided by TRACEY44F
Categories Salad Grains Rice Salad Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- In a saucepan bring water to a boil. 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 to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g
BASMATI RICE WITH SUMMER VEGETABLE SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Rice Tomato Side Picnic Vegetarian High Fiber Lunch Pea Radish Squash Summer Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 11
Steps:
- Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
- Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
More about "rice salad with roasted summer vegetables recipes"
BASMATI RICE AND SUMMER VEGETABLE SALAD RECIPE | BON …
From bonappetit.com
3.9/5 (9)Servings 2-4
- Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
- Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
SAVOURY RICE WITH ROASTED VEGETABLES - TWO KOOKS IN …
From twokooksinthekitchen.com
4.8/5 (17)Total Time 35 minsCategory Side DishCalories 318 per serving
SUMMER VEGETABLE & RED RICE SALAD - BLUE APRON
From blueapron.com
OVEN BAKED RICE AND VEGETABLES (ONE PAN!!)
From recipetineats.com
MEDITERRANEAN QUINOA SALAD WITH ROASTED SUMMER …
From cookieandkate.com
SUMMER DINNER SALAD WITH WILD RICE - CROWDED KITCHEN
From crowdedkitchen.com
13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY …
From insanelygoodrecipes.com
BLACK RICE SALAD WITH ROASTED VEGETABLES • MY POCKET …
From mypocketkitchen.com
BLACK RICE SALAD WITH ROASTED VEGETABLES - THE VIEW …
From theviewfromgreatisland.com
BALSAMIC ROASTED VEGETABLE RICE SALAD (VEGAN GF)
From nourishingamy.com
Reviews 16Estimated Reading Time 4 minsServings 4Total Time 30 mins
CRISPY SALMON SALAD WITH CABBAGE AND PEANUT DRESSING
From theroastedroot.net
COLD VEGETABLE-BARLEY SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
23 HIGH-PROTEIN, ANTI-INFLAMMATORY LUNCHES - YAHOO NEWS
From news.yahoo.com
WARM ROAST VEGETABLE SALAD WITH FETA | RICE RECIPES | SUNRICE
From sunrice.com.au
EASY RICE SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
ROASTED VEGETABLE SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
RICE SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COLORFUL ROASTED VEGETABLES RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN RECIPES WITH RICE | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SUMMER RICE SALAD RECIPES | YUMMLY
From yummly.com
ITALIAN PASTA SALAD RECIPE
From seriouseats.com
You'll also love