Rice Salad With Mint Recipes

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RICE SALAD WITH MINT



Rice Salad With Mint image

Make and share this Rice Salad With Mint recipe from Food.com.

Provided by morgainegeiser

Categories     African

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups brown rice, cooked and cold
1 cup parsley, chopped
8 ounces scallions, diced
1/4 cup mint, chopped
1/4 cup vegetable oil
1/4 cup lemon juice
salt
pepper
4 medium tomatoes, chopped
8 radishes, sliced
1 head romaine lettuce, quartered

Steps:

  • In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
  • Chill.
  • Just before serving, toss well.
  • Add tomatoes and radishes; serve over romaine lettuce.
  • NOTE: cooking time does not include time to prepare rice.

MINTED RICE SALAD



Minted Rice Salad image

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 6

6 tablespoons each vegetable and walnut oil
1/4 cup white wine vinegar
1 bunch mint leaves, rinsed
Salt and pepper
3 cups orzo rice, cooked until al dente (6 cups cooked)
2 cups cooked wild rice

Steps:

  • In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature.

ARBORIO RICE SALAD WITH CUCUMBER AND MINT



Arborio Rice Salad with Cucumber and Mint image

Categories     Salad     Rice     Side     Vegetarian     Quick & Easy     Buffet     Mint     Cucumber     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 pound Arborio rice
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced
radishes as an accompaniment if desired

Steps:

  • To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
  • In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.

LEMON MINT RICE



Lemon Mint Rice image

Serve this recipe with our Greek Salad with Broiled Shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 cup jasmine rice
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 cup coarsely chopped fresh mint
Grated zest of one lemon
1/4 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
2 teaspoons freshly squeezed lemon juice

Steps:

  • Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
  • Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.

SUMMER RICE SALAD WITH FETA, CITRUS, AND MINT



Summer Rice Salad with Feta, Citrus, and Mint image

Categories     Salad     Cheese     Citrus     Rice     Side     Feta     Mint     Summer     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

4 cups water
2 cups uncooked white rice
1 1/2 teaspoons salt
1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled

Steps:

  • Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
  • Whisk orange juice and next 5 ingredients in small bowl to blend.
  • Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

MINTY SUMMER RICE SALAD



Minty summer rice salad image

A veggie treat, on the table in 20 minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 7

250g long grain rice
250g bunch asparagus , cut in bite-size pieces
1 red pepper , seeded and chopped
3 tbsp olive oil
garted zest and juice 1 lemon
2 x 125g packs mini mozzarella , halved (or 2 x 125g balls mozzarella, chopped)
1 large bunch mint leaves, shredded

Steps:

  • Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
  • When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.98 milligram of sodium

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