Mediterranean Rice Salad With Vegetables Recipes

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MEDITERRANEAN RICE SALAD



Mediterranean Rice Salad image

This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.

Provided by BENADAM

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, divided
1 cup uncooked long grain white rice
2 ½ cups water
1 cup drained canned French style green beans
1 cup pitted black olives
1 roasted red pepper, drained and diced
1 green bell pepper, diced
1 dill pickle spear, diced
2 roma (plum) tomatoes, diced
3 cloves garlic, finely chopped
1 tablespoon white wine vinegar

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
  • In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 31.9 g, Fat 9.7 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 606.6 mg, Sugar 1.9 g

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

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

1 ½ cups uncooked brown rice
3 cups water
1 red bell pepper, thinly sliced
1 cup frozen green peas, thawed
½ cup raisins
¼ sweet onion (such as Vidalia®), chopped
¼ cup chopped Kalamata olives
½ cup vegetable oil
¼ cup balsamic vinegar
1 ¼ teaspoons Dijon mustard
salt and ground black pepper to taste
¼ cup feta cheese

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

MEDITERRANEAN RICE SALAD WITH VEGETABLES



Mediterranean Rice Salad with Vegetables image

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

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

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

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