Basmati Rice With Summer Vegetable Salad Recipes

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Steps:

• Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
• Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

RICE VEGETABLE SALAD

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.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

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.

BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

BASMATI RICE WITH VEGETABLES

Steps:

• In a large pot, melt the butter and saute onion until translucent.
• Add cloves, cardamom pods, bay leaves, peppercorns, cinnamon and cumin seeds.
• Saute two to three minutes.
• Add rice, water, salt, saffron and peas.
• Bring to a boil, then cover and reduce heat to simmer.
• Cook with lid on for 20 minutes.
• Turn off heat and let sit for five minutes with lid on.
• Fluff with fork before serving.

RICE SALAD WITH ROASTED SUMMER VEGETABLES

Steps:

• In large saucepan, stir wild rice into broth and bring to a boil.
• Reduce heat to low, cover and cook 15 minutes.
• Add brown rice, stir quickly and recover.
• Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
• Remove from heat and let stand, without opening, 10 minutes.
• Wash and trim vegetables.
• Leave peel on eggplant.
• Pour oil into very large bowl.
• Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
• Line a large, rimmed baking sheet with nonstick liner.
• (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
• Turn oven on to 400 degrees.
• Roast vegetables in oven while heating for 15 minutes.
• Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
• Cool in pan on rack until vegetables stop steaming.
• Scrape vegetables and all the browned juices into the large bowl.
• Add cooked rice, toss.
• In small bowl, whisk together dressing ingredients.
• Pour over rice and vegetables; mix well.
• Serve room temperature or chilled.

BASMATI RICE WITH SWEET ONIONS AND SUMMER HERBS

Steps:

• Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.