Argentine Rice Veggie Salad Recipes

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ARGENTINE RICE-VEGGIE SALAD



Argentine Rice-Veggie Salad image

Make and share this Argentine Rice-Veggie Salad recipe from Food.com.

Provided by Boomette

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup white rice
salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

Steps:

  • In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
  • Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
  • In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
  • Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.

MEDITERRANEAN RICE SALAD WITH VEGETABLES



Mediterranean Rice Salad with Vegetables image

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

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 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

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

RICE VEGETABLE SALAD



Rice Vegetable Salad image

Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 13

1/2 cup uncooked basmati rice
1 can (15 ounces) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

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