Rainbow Rice Salad Recipes
RAINBOW RICE PILAF
Steps:
- Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.
RAINBOW RICE
This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet
Provided by Lesley Waters
Categories Buffet, Lunch, Side dish, Snack
Time 30m
Yield Serves 2 big kids or 4 small
Number Of Ingredients 8
Steps:
- Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium
RAINBOW RICE SALAD
Make and share this Rainbow Rice Salad recipe from Food.com.
Provided by Barb in WNY
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, peas, tomatoes, bell pepper, cheese, and scallions.
- Combine olive oil, red wine vinegar, mustard and pepper. Toss dressing with salad.
Nutrition Facts : Calories 412.7, Fat 19.8, SaturatedFat 2.9, Sodium 27, Carbohydrate 51.8, Fiber 8.7, Sugar 8.1, Protein 8.8
HUGE RAINBOW SALAD
A bright and colorful salad just in time for spring! Use with or without egg for vegan. Feel free to top with chicken as it works wonderfully too! Serve drizzled with your choice of dressing.
Provided by Jana Dozier
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine spinach and lettuce in the bottom of a large salad bowl. Top with strawberries, mushrooms, avocado, black olives, hard-boiled eggs, red bell pepper, yellow bell pepper, orange bell pepper, broccoli, and cauliflower.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 11.6 g, Cholesterol 106 mg, Fat 11.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 2 g, Sodium 124.9 mg, Sugar 4.1 g
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