Side dish - Summer Rice Salad recipes

Author: Marsha Parker  

This simple and nutritious vegan and gluten-free Asian rice salad recipe makes good use of leftover rice and can be served either hot or cold. This vegetarian rice salad can be an addition to a salad bar, a main dish for a vegetarian meal or a side dish to a meat/chicken/fish main course.

Vegetarian Rice Salad

Vegetarian Rice Salad
An incredibly flexible dish. This vegetarian rice salad can be an addition to a salad bar, a main dish for a vegetarian meal or a side dish to a meat/chicken/fish main course.
Provided by: Alessandra Rovati
Total time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 1 1/2 cups Italian rice (Arborio or Carnaroli grain)
  • 1 cup frozen fava beans (if you can’t find them, substitute green peas)
  • 2 small zucchinis
  • 2 medium tomatoes
  • 2 leeks
  • 4 tablespoons extra virgin olive oil (or more)
  • 1 tablespoon balsamic vinegar
  • 4 ounce sheep cheese (*optional) (Italian Pecorino or Israeli Gilboa)
  • Salt and pepper to taste
How to cook:
  1. 1. Bring a medium saucepan filled with salted water to a boil over medium-high heat.  2. Stir in the rice, reduce the heat and simmer until the rice is cooked (about 15 minutes).  3. Drain the rice rinsing it quickly under cold water and let it cool completely. Transfer into a large serving bowl and fluff the rice with a fork. 4. In the meantime, cook the fava beans in boiling water for a couple of minutes; drain and set aside.   5. Cook the zucchini in boiling water until they start to become tender but not mushy. Drain and allow to cool, then cut into slices.  6. Clean the leeks and slice them into thin rings.  7. Wash the tomatoes, slice them and discard the seeds. 8. Add the fava beans, zucchini, leeks and tomatoes to the rice. 9. Combine the oil with the balsamic vinegar, salt and pepper and use this mix to dress the rice salad, stirring gently. 10. Cover with plastic wrap and refrigerate until 15 minutes before serving. Photo Credit: Fuoco Variabile - Milan
  2. fuocovariabile@gmail.com
Notes: Vegetarian Rice Salad, Preparation. 1. Bring a medium saucepan filled with salted water to a boil over medium-high heat. 2. Stir in the rice, reduce the heat and simmer until …

Summer Rice Salad

Summer Rice Salad
Easy rice salad recipe that can be served warm or cold. Made with rice and chopped vegetables.
Provided by: I Heart Recipes
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,Vegetarian
Number of ingredients: 15
Ingredients:
  • 4 cups cooked long grain rice
  • 1 medium carrot (chopped)
  • 1 medium celery stalk (chopped)
  • ½ medium green pepper (chopped)
  • ¼ cup mini sweet peppers (chopped)
  • 1 medium tomato (chopped)
  • 1 cup chopped broccoli (chopped)
  • 5 large mushrooms (chopped)
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup olive oil
  • 1 tbsp lemon juice
How to cook:
  1. Cook rice according to directions to get 4 cups cooked.
  2. Chop ingredients approximately the same size.
  3. Combine all ingredients into a large bowl while rice is hot.
  4. Serve warm or cold.
Notes: Wild Rice And Cranberry Salad Best Recipes, Add rice and bring to a boil. Reduce heat to medium and simmer until tender but still slightly firm to bite, stirring occasionally, about 40 minutes. Drain rice and …

Vegan Asian Rice Salad Recipe

Vegan Asian Rice Salad Recipe
This simple and nutritious vegan and gluten-free Asian rice salad recipe makes good use of leftover rice and can be served either hot or cold.
Provided by: Jolinda Hackett
Total time: 22 minutes
Cook time: 2 minutes
Prep time: 20 minutes
Yields: 6 to 8 servings
Cuisine: Asian,Chinese
Number of ingredients: 14
Ingredients:
  • 1/4 cup peanut oil, or a neutral-flavored oil, such as safflower oil or canola oil
  • 1 teaspoon kosher salt, or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 4 cups cooked brown rice, chilled
  • 1 carrot, diced
  • 1/2 cup snow peas, chopped
  • 1/4 cup rice vinegar
  • 1 stalk celery, diced
  • 1/2 large bell pepper, red or yellow, diced
  • 3 green onions, chopped
  • 1/2 cup corn kernels, optional
  • 2 tablespoons chopped fresh parsley, or cilantro, chopped, for garnish
Nutrition:
  • Calories: 191 kcal
  • Carbohydrate: 26 g
  • Cholesterol: 0 mg
  • Fiber: 3 g
  • Protein: 3 g
  • Saturated Fat: 1 g
  • Sodium: 53 mg
  • Sugar: 2 g
  • Fat: 8 g
  • Serving Size: 6-8 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather all ingredients.
  2. In a small mixing bowl, combine the peanut oil, salt, black pepper, sugar, and sesame oil. Whisk until the sugar dissolves.
  3. Pour the mixture over the chilled brown rice in a large mixing bowl. Toss gently to coat the rice, then set the bowl aside.
  4. Steam the diced carrots, snow peas, and corn if desired, for 1 to 2 minutes, until they just start to turn tender. Plunge them into an ice bath to flash chill them and halt the cooking process, drain them, then stir the vegetables into the rice.
  5. Add the remaining ingredients, from the rice vinegar through the chopped green onions, and toss to distribute the vegetables throughout the rice.
  6. Serve the salad chilled and garnished with chopped fresh parsley or cilantro, if desired.
Notes: Mediterranean Rice Salad with Vegetables, Ingredients 4 cups water 2 cups uncooked white rice 2 tablespoons extra-virgin olive oil, divided 1 teaspoon herb salt 1 tablespoon chopped capers 1 sprig fresh parsley, chopped ½ lemon, zested 3 …

Cold Rice-Vegetable Salad

Cold Rice-Vegetable Salad
Adapted from alleasyrecipes.com. "Delicious recipes brought from the Swiss table to yours."
Provided by: Chocolatl
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
  • 2 cups cold cooked long-grain rice
  • 1/2 cup sliced scallion, white and some of the green
  • 1 medium green bell pepper, seeded and chopped
  • 1 cup cooked green peas
  • 1 cup diced celery
  • 1 cup sliced radish
  • 2 canned pimientos, drained and diced
  • 1/3 cup olive oil
  • 2 -3 tablespoons wine vinegar
  • 1/2 teaspoon dried tarragon
  • 3 tablespoons chopped fresh parsley
  • salt
  • pepper
Nutrition:
  • Calories: 212.6 calories
  • Fat: 12.4 grams
  • Saturated Fat: 1.8 grams
  • Cholesterol: 0 milligrams
  • Sodium: 29.1 milligrams
  • Carbohydrate: 22.3 grams
  • Fiber: 3.1 grams
  • Sugar: 3.4 grams
  • Protein: 3.6 grams
How to cook:
  1. Combine rice and vegetables in a large bowl.
  2. Combine remaining ingredients and mix with rice and vegetables.
  3. Chill.
Notes: Rice Salad Recipes, 13 Top-Rated Rice Salads. Replace the pasta salad you have on rotation for this gluten-free alternative. The best part: pre-cooked rice makes for a meal in …
Write a comment: