Ricesaladwithmint Recipes

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.

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.

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
• In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
• Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

Steps:

• In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
• Chill.
• Just before serving, toss well.
• Add tomatoes and radishes; serve over romaine lettuce.
• NOTE: cooking time does not include time to prepare rice.

Steps:

• In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature.

Steps:

• Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
• Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

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.

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

Steps:

• Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
• Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
• Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.

Steps:

• Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
• Whisk orange juice and next 5 ingredients in small bowl to blend.
• Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

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.