Avocado And Brown Rice Salad Recipes
AVOCADO AND BROWN RICE SALAD
Great on its own for lunch, or as a side dish to chicken, this healthy, meat-free brown rice salad is really tasty and easy to make.
Provided by English_Rose
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool.
- To make the dressing: combine the oil, vinegar and garlic.
- Transfer the rice to a serving bowl, stir in the avocado, scallions, tomatoes, chili flakes and dressing and serve immediately.
Nutrition Facts : Calories 423.1, Fat 26.2, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 44.9, Fiber 9.3, Sugar 2.6, Protein 6.2
AVOCADO AND RICE SALAD
Make and share this Avocado and Rice Salad recipe from Food.com.
Provided by MsPia
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 to 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
BROWN RICE AND KALE SALAD
Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.
Provided by AFulton
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
- Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 5.5 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 201.3 mg, Sugar 2.1 g
ARUGULA & BROWN RICE SALAD
When we have company, arugula with brown rice is always on the menu. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. -Mindy Oswalt, Winnetka, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.
AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD
Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
- Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium
GREEK RICE SALAD
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Provided by Audrey Noland
Categories Salad Vegetable Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g
More about "avocado and brown rice salad recipes"
AVOCADO AND BROWN RICE SALAD | RECIPES | GOODTOKNOW
2019-08-20 Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool. To make the dressing: combine the oil, vinegar and garlic. Transfer the rice to a serving bowl, stir in the avocado, spring onions, tomatoes, chilli flakes and dressing and serve immediately.
From goodto.com
2.9/5 (95)Total Time 25 minsServings 4Calories 400 per serving
From goodto.com
2.9/5 (95)Total Time 25 minsServings 4Calories 400 per serving
AVOCADO AND BROWN RICE SALAD VEGETARIAN RECIPE
Once the rice is cooked drain well and allow to cool. To make the dressing combine the oil, vinegar and garlic. Transfer the rice to a serving bowl, stir in the avocado, spring onions, tomatoes, chilli flakes and dressing and serve immediately.
From easyveggieideas.com
Servings 4
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Servings 4
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MANGO, AVOCADO & HERB BROWN RICE SALAD - AINSLEY HARRIOTT
Drain well and allow to cool. Whisk together the lime juice, zest, mustard seeds and olive oil in a small bowl and season with salt and black pepper. Place the mango, avocado, chilli and fresh herbs into a large serving bowl, stir through the cooled rice and pour over the lime dressing. Lightly toss together and serve.
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1 cup chopped fresh cilantro. Get Ingredients. Powered by Chicory. 1. In a large bowl, mash the avocado with the lime zest, lime juice and garlic until relatively smooth. Season with the cumin, cayenne, salt and pepper. 2. Add the brown rice into the avocado mixture, and mix until the rice is well coated. 3.
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Bring broth to a boil. Rinse rice and add to boiling broth. Cover and cook at low heat for about 20-25 minutes. Then open and leave to cool.
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2. In a large bowl, combine the brown rice, broccoli, avocado, parsley, and pumpkin seeds. 3. In a small bowl, combine the salt, black pepper, lemon juice, and olive oil. Whisk with a fork until emulsified and pour over the brown rice medley. Toss gently and serve. Developed by The Children’s Hospital of San Antonio
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Place rice in a heatproof bowl and add mirin. Stir, then cover and set aside. Heat oil in a large frying pan over a moderate heat. Cook schnitzels for 3 minutes each side or until golden brown. Drain on kitchen paper. Divide rice between two bowls. Slice chicken and add to bowls along with avocado and carrot.
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From foodnewsnews.com
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From recipetineats.com
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2019-11-15 Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, honey or agave and salt and puree until smooth. Pour into a large bowl. Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes. Stir in parsley, pecans, cranberries, apricots and the reserved orange segments.
From healthyseasonalrecipes.com
From healthyseasonalrecipes.com
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Heat a large, non-stick skillet over medium-high heat. Add chicken in a single layer, and sprinkle with half the salt. Cook for 7 minutes. Flip and cook …
From californiaavocado.com
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