RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
- Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams
WARM RICE SALAD
I got this recipe from a friend about 10 years ago. It has become a family favourite. It is a great replacement for potatoes or pasta and works well as a side dish at a BBQ. Not for those on a diet though!
Provided by barb63
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Melt butter with oil in frying pan.
- Add onions and garlic and cook until onion is clear.
- Add rice and cook until covered in oil and lightly golden.
- Add chicken stock and cook until tender- approx 11 minutes.
- Drain the rice and put 1/2 in an ovenproof dish.
- Add a layer of capsicum, cheese and cream.
- Do another layer and finish the top with cheese, capsicum and more cream.
- Bake until golden- approx 30 minutes.
Nutrition Facts : Calories 535.7, Fat 21.3, SaturatedFat 11.4, Cholesterol 63, Sodium 487.9, Carbohydrate 68.9, Fiber 1.5, Sugar 4.4, Protein 15.6
RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS
Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.
Provided by David Tanis
Categories easy, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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.
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- Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
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