Rice Salad With Lemon Dill And Red Onion Recipes

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LEMON-HERB RICE SALAD



Lemon-Herb Rice Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 lemons
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1/4 cup vegetable oil
2 cups long-grain white rice
2 tablespoons rice wine vinegar
2 teaspoons packed light brown sugar
1 Kirby cucumber, seeded and diced
1/2 cup chopped salted roasted peanuts
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Steps:

  • Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
  • Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
  • Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
  • Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams

RED RICE SALAD



Red Rice Salad image

This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.

Provided by ANGEL4LIFE110

Categories     Salad     Vegetable Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 16

2 small beets
1 tablespoon olive oil
8 ounces red rice
2 ½ cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 ½ tablespoons chopped fresh chives
salt and pepper to taste
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
¼ cup red wine vinegar
½ cup extra virgin olive oil

Steps:

  • Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
  • Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
  • In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
  • In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
  • With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 35.8 g, Fat 16.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 480.7 mg, Sugar 3 g

CUCUMBER, RED ONION, AND DILL SALAD



Cucumber, Red Onion, and Dill Salad image

This Cucumber, Red Onion, and Dill Salad is simply refreshing. While English cucumbers are generally seedless, if any seeds remain, simply scoop them out by dragging a spoon down the length of the cucumber.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
1/2 red onion, thinly sliced
2 tablespoons chopped fresh dill

Steps:

  • In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL



Summer Squash and Red Rice Salad With Lemon and Dill image

During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
1/4 cup extra virgin olive oil
Freshly ground pepper

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
  • Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
  • In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams

LOUISVILLE RICE SALAD



Louisville Rice Salad image

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Provided by Diana S.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 16

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  • Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  • Pour dressing over the cooled rice and stir to combine.
  • Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  • Cover salad and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

RICE SALAD WITH LEMON, DILL, AND RED ONION



Rice Salad with Lemon, Dill, and Red Onion image

Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

3/4 teaspoon coarse salt, plus more for cooking water
1 cup white long-grain rice
1/2 small red onion, finely chopped (about 1/3 cup)
3 tablespoons red-wine vinegar
3 tablespoon freshly squeezed lemon juice, (1 lemon)
2 1/2 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon freshly ground pepper
3 tablespoons roughly chopped fresh dill
Grated zest of 1 lemon

Steps:

  • Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
  • Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
  • Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

LEMON RICE SALAD



Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

SPRING RICE SALAD WITH LEMON-DILL DRESSING



Spring Rice Salad With Lemon-dill Dressing image

Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.

Provided by Kumquat the Cats fr

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup basmati rice or 1 cup long grain rice
2 cups vegetable stock
1/2 lb green beans, trimmed and cut into 1 inch pieces
1/2 lb sugar snap pea, trimmed
1/2 lb asparagus, trimmed and cut into 1 inch pieces
3 -4 tablespoons fresh lemon juice
1 -2 tablespoon extra virgin olive oil
3 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper, to taste
lemon wedge (optional)
fresh dill sprig (optional)

Steps:

  • Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
  • Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
  • Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
  • In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
  • Add rice and vegetables and toss.
  • Garnish with dill sprigs and lemon wedges if desired.

Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2

RICE SALAD WITH SMOKED GOUDA AND GARLIC DILL VINAIGRETTE



Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette image

This recipe comes from "The Best 125 Meatless Main Dishes" cookbook. The original recipe used celery, but since I can't stand the stuff, I substituted fennel bulb. This is the most requested dish that I bring to potlucks! Note: There have been times when I forgot to pick up fresh dill. I substituted the leafy fronds from the fennel with no problem! Cook time is the time needed to refrigerate the salad.

Provided by ribbit

Categories     Long Grain Rice

Time 5h

Yield 6 serving(s)

Number Of Ingredients 16

1 cup cooked kidney beans or 1 (1 ounce) can kidney bean
2 cups water
1 cup basmati rice or 1 cup jasmine rice (uncooked)
1 red bell pepper (chopped)
4 green onions (diced)
1 small fennel bulb (diced)
6 ounces smoked gouda cheese
1 cup peas (fresh or frozen)
1/2 cup olive oil
1/3 cup apple cider vinegar
1 tablespoon lemon juice
3 cloves garlic (minced)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh dill (minced)

Steps:

  • Drain and rinse kidney beans.
  • Set aside.
  • Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
  • Stir and fluff the cooked rice, cover, and set aside.
  • Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
  • Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
  • Whisk in dill, and set aside.
  • Combine the cooked rice with the red pepper, green onions, fennel and beans.
  • Pour on the dressing and toss well.
  • Add the cheese and the peas and toss again.
  • Refrigerate for 4 hours or overnight to let the flavors meld.
  • Allow to sit at room temperature for half an hour before serving.

Nutrition Facts : Calories 464.9, Fat 27.2, SaturatedFat 7.7, Cholesterol 32.3, Sodium 481.7, Carbohydrate 42.3, Fiber 6.2, Sugar 6.6, Protein 14.1

DILLED RICE



Dilled Rice image

This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.-Judie Anglen, Riverton, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 cup uncooked long grain rice
2 tablespoons butter
2-1/2 cups chicken broth
1 teaspoon dried minced onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed

Steps:

  • In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

Nutrition Facts : Calories 253 calories, Fat 7g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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