Herbed Rice Salad Recipes

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WARM HERBED CORIANDER RICE SALAD



Warm Herbed Coriander Rice Salad image

Provided by Ruth Cousineau

Categories     Herb     Side     Pecan     Zucchini     Healthy     Party     Potluck     Brown Rice     Coriander     Cumin     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 ounces), toasted and coarsely chopped

Steps:

  • Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
  • While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

HERBED RICE



Herbed Rice image

A few years ago, I put together a special cookbook for folks who cook for themselves. This is one of my favorite recipes in the book.-John Davis, Mobile, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1 serving.

Number Of Ingredients 6

1/4 cup uncooked long grain rice
1 green onion with top, cut into 1-inch pieces
1 tablespoon butter
1/8 teaspoon each dried tarragon, thyme, basil, parsley flakes, and pepper
1/2 cup chicken broth
Salt to taste, optional

Steps:

  • In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts :

HERBED RICE SALAD



Herbed Rice Salad image

Provided by Florence Fabricant

Categories     easy, salads and dressings, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups long-grain rice
2 1/3 cups water
1 cucumber, peeled, seeded and chopped
2 tablespoons finely chopped fresh chives
3 tablespoons rice vinegar
2 tablespoons herb-flavored oil, preferably cilantro
Salt and freshly ground black pepper

Steps:

  • Put the rice in a saucepan, add the water, bring to a boil, cover and cook for about 15 minutes, until the water is absorbed. Set aside, covered, for five minutes longer. Remove cover and allow rice to cool about 30 minutes until barely warm, fluffing it occasionally with a fork.
  • When the rice has cooled, transfer it to a bowl and lightly mix in the remaining ingredients. Set aside at room temperature till serving.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 462 milligrams, Sugar 1 gram

HERBED BASMATI RICE



Herbed Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Steps:

  • Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

HERBED RICE AND SPICY BLACK BEAN SALAD



Herbed Rice and Spicy Black Bean Salad image

Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.

Provided by Kelly Belli

Categories     Salad     Beans     Black Bean Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2 celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3 green onions, chopped
¼ cup red wine vinegar
¼ cup extra-virgin olive oil

Steps:

  • Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  • Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
  • Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g

HERBY RICE SALAD WITH PEAS AND PROSCIUTTO



Herby Rice Salad With Peas and Prosciutto image

This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.

Provided by Kim Severson

Categories     brunch, dinner, easy, lunch, grains and rice, salads and dressings, appetizer, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Flaky sea salt
2 cups long-grain white rice
3 cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
1/2 cup extra-virgin olive oil
A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
2 lemons, zested and juiced, plus additional lemon wedges
1/4 teaspoon red-pepper flakes
1/2 cup slivered basil, plus more to taste
1/2 cup slivered mint, plus more to taste
1/4 cup chopped parsley, plus more to taste
2 or 3 tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16 slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)

Steps:

  • Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
  • Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
  • Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
  • Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.

HERBED RICE WITH TOMATOES AND FETA



Herbed Rice With Tomatoes and Feta image

Provided by Anna Stockwell

Categories     Rice     Tomato     Side     Kid-Friendly     Feta     Spring     Summer     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 4

1 1/2 cups long-grain white rice
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil

Steps:

  • Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

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