Egg And Brown Rice Salad Recipes

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Place Dressing ingredients in a jar and shake well to combine.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
• Transfer to serving bowl. If using Halloumi, pile on top.
• Serve!

TUNA, BROWN RICE, SUMAC AND GREEN BEAN SALAD

Steps:

• Whisk together the oil, vinegar, lemon juice and sumac to create a dressing. Reserve 1-2 tablespoons of dressing and pour the rest over the rice while it's warm. Toss, then season with salt and pepper. Stir tuna through the rice and transfer to a serving plate. In another bowl, mix beans with herbs and spring onions and reserved dressing. Scatter the bean mix over the rice, then the egg halves and pine nuts and serve.

BROWN RICE SALAD

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

EGG RICE SALAD

Steps:

• In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT

Steps:

• In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
• While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
• Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
• Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
• Bake uncovered in a preheated 350 F oven for about 20 minutes.

EGG AND BROWN RICE SALAD

Steps:

• Rinse peas under cold water to separate; drain.
• In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
• In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
• Toss with egg mixture.
• Sprinkle with paprika.
• Cover and refrigerate at least 4 hours, but no longer than 24 hours.

BROWN RICE TABBOULEH WITH EGGS & PARSLEY

Steps:

• Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
• Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.

VEGAN LENTIL SALAD WITH BROWN RICE.

Steps:

• Place the brown Basmati rice in a pot with 1 3/4 cups water and 2 teaspoons olive oil. Bring to a boil, then reduce heat to low. Cover the pan with the lid tilted, and cook for 40 minutes or until rice is light and fluffy.
• While the rice cooks, cook the lentils. Place the rinsed lentils in a pot with enough water to cover by one inch. Bring to a boil, then reduce heat to a simmer. Cover with the lid tilted to release steam. Cook for about 30 minutes, until the lentils are tender.
• Once the lentils are done, drain off any liquid and place them on a plate to cool. Place the rice on a plate to cool as well. (Putting the lentils and rice in a flat layer allows them to cool more quickly).
• Put the cooled lentils and rice in a large bowl. Add the carrots, cilantro, cherry tomatoes, onion, and pumpkin seeds (if using).
• Place the dressing ingredients in a jar, and shake well.
• Pour the dressing over the salad and toss to coat. If you aren't serving it right away, store the salad and the dressing separately in the refrigerator until ready to serve.
• Add more salt and pepper if desired. Enjoy!

CURRIED RICE & EGG SALAD

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
• Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
• Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

EGGPLANT, BROWN RICE AND QUINOA SALAD WITH QUICK PICKLED ONION AND A DATE AND RAS EL HANOUT DRESSING

Steps:

• 1. Preheat oven to 175C fan-forced (195C conventional). 2. Place eggplant pieces on a baking tray lined with baking paper. Sprinkle over some sea salt and set aside for 5 minutes. Drizzle over the olive oil then roast in the oven for 30-40 minutes or until cooked through and golden. Allow to cool. 3. Cook the brown rice and quinoa separately, according to packet instructions. You can cook them in vegetable or chicken stock instead of water for additional flavour if you'd like, but it's not a deal breaker. Strain and allow to cool. 4. For the quick pickled onions, add all the ingredients to a bowl and give them a gentle stir and set aside. You just want some of that strong bite to subside and once the onion has softened a little, you can be confident they are good to go, about 20 minutes should do it. 5. Add the eggplant to a large bowl with the cooled rice and quinoa and toss together. Remove about half the onion pieces from the pickling liquid (reserve the leftovers in the fridge for another use, stored in their liquid) and add to the bowl along with the chopped herbs. Gently toss to combine. 6. To make the dressing add all the ingredients to a blender and blitz until creamy in texture and everything is thoroughly combined. Add half the dressing to the salad and toss again. Sprinkle over the pine nuts and dollop over remaining dressing to taste. *Note: this makes more pickled onions than you need, but it is a handy fridge staple to have on standby. Try them with my beer and miso lamb ribs.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
• Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
• Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
• In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
• In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.

ALL YOU NEED TO MAKE THIS HEALTHY HOMEMADE PASTA IS FLOUR, SALT, AND LEAFY GREENS

Steps:

• Wash greens and chop into 1-inch pieces. If they're on tough stems (like chard), de-stem, but save the stems for a later recipe, like pesto or broth.
• Cook greens in salted water for two minutes, transfer to a bowl of waiting ice water to blanch and keep the color bright. Once cool, drain the greens, and puree with a hand blender or food processor. If the puree feels dry, add a few drops of water.
• Pour flour into a mound on a clean, dry surface-say your counter or a large butcher block-and dig a hole in the center. Add the salt and greens puree to the center, and with a fork or your fingers (likely, both), knead the dry ingredients into the wet until they're well incorporated. Your dough should be bright green and can form a tight ball. Remember: humidity can affect homemade pasta greatly, so don't be discouraged if your dough feels dry. Add a few drops of salt water (not too many, it will go far) and continue to knead. Once the dough is shaggy and doesn't stick to your fingers, roll in a ball and wrap with plastic or a dishtowel to rest for at least one hour or up to one day.
• Now, it's pasta-shaping time. The shape this dough can take on is so versatile. You can mold it into orecchiette, roll it into thin tagliolini tubes, fold it into bow-ties, or follow the below method for long noodles: Break the dough ball up into quarters, and wrap three remaining pieces in plastic, to keep them from drying. Dust the first ball with flour, and run it through a pasta roller on the largest setting. Fold horizontally, dust with flour, repeat. Decrease the pasta roller by one increment, re-flouring the sticky dough each time you run it through, down to a four or five, depending on your machine-if the dough starts to tear, it's too thin. The greens holding the green dough together are more delicate than egg protein, so you won't want to go too thin. Dust the finished pasta sheet with flour and let rest. If you prefer a rolling pin, dust the rolling pin with flour as well, and start rolling until you reach about ⅛-inch thickness.
• Repeat with the remaining dough balls, and then use a knife to slice them into thin, long noodles, or run the floured sheets back through a pasta cutter for the shape of your preference.
• Allow pasta to air-dry, then boil in heavily salted water until al dente. Pasta keeps in airtight container in the fridge for up to five days, or in the freezer for three months.

MIDDLE EASTERN BROWN RICE AND SOFT-BOILED EGG SALAD

Steps:

• Cook the rice following packet directions. Transfer to a large bowl. Set aside to cool slightly.
• Bring a small saucepan of water to the boil over high heat. Add the eggs. Reduce the heat to medium and cook for 4 minutes for soft yolks or until cooked to your liking. Refresh in iced water. Peel eggs.
• Place the lemon juice, rind, oil, currants and cumin in a small bowl. Season and stir to combine.
• Chop half the dill. Add the chopped dill, dill sprigs, zucchini, shallot and half the pine nuts and dressing to the rice. Toss to combine. Place on a serving plate. Carefully tear the eggs in half and place on top of the rice. Drizzle with the remaining dressing and sprinkle with remaining pine nuts. Season.

EASY VEGETABLE FRIED BROWN RICE WITH EGG

Steps:

• Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
• Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
• Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
• Add in the pre-cooked brown rice and tamari and heat through.
• Taste and check to see if you want more tamari or a small pinch or two of salt.
• Serve immediately.