Delicious Versatile And Simple Rice Salad Recipes

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CLASSIC RICE SALAD



Classic Rice Salad image

Classic Rice Salad

Provided by Minute® Rice

Time 5m

Yield 4-6

Number Of Ingredients 9

2 cups Minute® White Rice
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 cup chopped pimientos
2 hard-boiled eggs, quartered
2 tsp prepared yellow mustard
1/2 tsp salt
lettuce leaves (optional)

Steps:

  • The Classic Rice Salad with eggs is a tasty and light option for any occasion. it works well as a side dish, appetizer, lunch or snack! It's quick, easy, delicious and perfect for grilling season. Step 1
  • Prepare rice according to package directions. Step 2
  • Mix all ingredients together in a large bowl. Transfer to the refrigerator and allow to chill. Step 3
  • Serve on washed lettuce leaves, if using. Recipe Tips For perfect hard-boiled eggs, place eggs in a single layer in a saucepan. Add enough cold water to cover by at least 1 inch. Cover saucepan and bring to a boil over high heat. Remove from heat. Let eggs stand, covered, in hot water for 15 to 17 minutes. Pour off hot water and immediately cover eggs with cold water. Let stand until completely cooled before peeling. For a dairy-free option, substitute mashed avocado in for the mayonnaise.

THE WORLD OF RICE SALADS



The World of Rice Salads image

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

DELICIOUS, VERSATILE AND SIMPLE RICE SALAD



Delicious, Versatile and Simple Rice Salad image

There is something about the combination of flavors in this rice salad that really really works! This makes a great side dish for any number of meals and cusines and it tastes great hot or cold (although my family always argues which is better!). Enjoy!

Provided by sofie-a-toast

Categories     White Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 cup white rice
1 (15 ounce) can black beans (well rinsed)
1 red onion, chopped
1 chopped tomato
1 raw corn on the cob, corn cut off cob
1 bunch chopped parsley
1 bunch chopped cilantro
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon cumin

Steps:

  • Cook the rice using your prefered method.
  • Mix with the veggies, parsley, cilantro and beans.
  • Mix lemon juice, olive oil, salt, and cumin and stir the mixture into the rice.

LOUISVILLE RICE SALAD



Louisville Rice Salad image

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Provided by Diana S.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 16

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  • Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  • Pour dressing over the cooled rice and stir to combine.
  • Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  • Cover salad and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

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