MEDITERRANEAN RICE SALAD WITH VEGETABLES
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Provided by lacucinadinadia
Categories Salad Grains Rice Salad Recipes
Time 43m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g
MEDITERRANEAN BROWN RICE SALAD
My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MEDITERRANEAN RICE SALAD
Make and share this Mediterranean Rice Salad recipe from Food.com.
Provided by cookiedog
Categories Long Grain Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
- Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
Nutrition Facts : Calories 282.3, Fat 14.3, SaturatedFat 4.3, Cholesterol 16.7, Sodium 717.4, Carbohydrate 32.9, Fiber 1.7, Sugar 2.5, Protein 6
MEDITERRANEAN BROWN RICE SALAD
This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.
Provided by Anne
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
- Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
- Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
- Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
- Top brown rice and vegetables with feta cheese before serving.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.6 g, Cholesterol 9.3 mg, Fat 23.5 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 273.4 mg, Sugar 12.4 g
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- In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
- In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.
- Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.
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