Rice Salad Dressing Recipes

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RICE DRESSING



Rice Dressing image

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

SUMMER RICE SALAD WITH GOAT CHEESE DRESSING



Summer Rice Salad with Goat Cheese Dressing image

Categories     Salad     Onion     Rice     Side     Goat Cheese     Bell Pepper     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Dressing
1/2 cup corn oil
1/2 cup crumbled soft mild goat cheese (such as Montrachet)
1/4 cup red wine vinegar
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
Salad
4 1/2 cups water
2 1/2 cups uncooked long-grain white rice
1 teaspoon salt
1 10-ounce package frozen corn, thawed, drained
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red onion
6 green onions, chopped
1/2 cup chopped fresh chives or green onions

Steps:

  • For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
  • For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
  • Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

RICE SALAD



Rice Salad image

This rice salad is a great summer salad in place of potato salad, or any time of year!

Provided by TRACEY44F

Categories     Salad     Grains     Rice Salad Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g

CURRY DRESSING FOR RICE OR POTATO SALAD



Curry Dressing for Rice or Potato Salad image

This is a versatile dressing with a refreshing flavour that brings out the best in a rice salad. I am always asked for this recipe once people taste it, as rice salads can generally be very boring. The curry powder is the old fashioned one my mum has bought for years simply called Indian curry powder. It is not curry paste or masala but a milder type our grandma's used for making curried sausages and eggs. Do not use floury potatoes, they need to hold their shape when being mixed with the dressing etc. Cooking times are for the rice and potatoes and are approximate.

Provided by jackandfiona

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup sunflower oil
2 tablespoons rice wine vinegar
1 1/4 tablespoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon sugar

Steps:

  • Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
  • For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
  • For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
  • Both salads are much nicer if served warm, but not hot.

Nutrition Facts : Calories 128.7, Fat 13.7, SaturatedFat 1.8, Sodium 605, Carbohydrate 1.5, Fiber 0.1, Sugar 1.1, Protein 0.6

MARTHA'S FAVORITE VINAIGRETTE



Martha's Favorite Vinaigrette image

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

BROWN RICE SALAD



Brown Rice Salad image

A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.

Provided by JNS381

Categories     Beginner Cook

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups brown rice
1 red capsicum, chopped (red bell pepper)
1 green capsicum, chopped
3 spring onions, chopped
1/2 cup raisins or 1/2 cup sultana
1/2 cup cashews or 1/2 cup peanuts
1/2 cup olive oil
2 tablespoons soya sauce
1 crushed garlic clove
black pepper

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!

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING



Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Lemon     Avocado     Corn     Bell Pepper     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

  • Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
  • Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

SESAME SALAD DRESSING



Sesame Salad Dressing image

For a pleasant, fresh Asian flavor, try this super-easy mixture from Jean Ecos, a field editor from Hartland, Wisconsin. It's light but has plenty of personality.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 4

6 tablespoons sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons sugar

Steps:

  • In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

Nutrition Facts : Calories 156 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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