Rice Salad With Vegetables Recipes

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RICE VEGETABLE SALAD



Rice Vegetable Salad image

Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 13

1/2 cup uncooked basmati rice
1 can (15 ounces) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

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

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)



Spring Vegetable Rice Salad (Insalata di Riso) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

1 cup Arborio rice
1/2 pound medium asparagus
1 cup shelled English peas, from about 1 pound fresh peas
2 pounds fresh fava beans
2 tablespoons plus 2 teaspoons lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon grated lemon zest
1/2 cup small diced boiled ham
1/4 cup freshly grated Pecorino Romano

Steps:

  • Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
  • Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
  • Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
  • Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
  • In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

VEGETABLE RICE SALAD



Vegetable Rice Salad image

Found this as an ad for mayonnaise in a magazine, years ago. Hubby loves it because it has frozen peas.

Provided by nemokitty

Categories     Low Cholesterol

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon white vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 cups white rice, cooked & cooled
1 (10 ounce) package frozen peas, thawed
1/2 cup carrot, shredded
1/4 cup green onion, chopped

Steps:

  • Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

Nutrition Facts : Calories 729, Fat 23.4, SaturatedFat 3.5, Cholesterol 17.5, Sodium 1250.9, Carbohydrate 116.5, Fiber 7.5, Sugar 9.4, Protein 12.5

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

RICE STICK SALAD WITH SHREDDED VEGETABLES



Rice Stick Salad With Shredded Vegetables image

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves six

Number Of Ingredients 16

1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup julienne red pepper
2 tablespoons chopped or slivered fresh mint
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1/2 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons canola oil
optional: 1 cup shredded chicken, cooked

Steps:

  • Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
  • Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
  • In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
  • Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams

VEGETABLE RICE SALAD



Vegetable Rice Salad image

From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. "I always receive lots of compliments when I bring this salad to parties and get-togethers," Cathy reports.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cooked rice
1 cup broccoli florets
1 cup cauliflowerets
3 green onions, thinly sliced
1/2 cup mayonnaise
2 tablespoons ranch salad dressing mix
2 tablespoons 2% milk
1 tablespoon vinegar
2 teaspoons sugar

Steps:

  • In a large bowl, combine the rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

RICE SALAD WITH ROASTED SUMMER VEGETABLES



Rice Salad With Roasted Summer Vegetables image

Make and share this Rice Salad With Roasted Summer Vegetables recipe from Food.com.

Provided by Dancer

Categories     Brown Rice

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups vegetable broth, unsalted
1/2 cup wild rice
1 cup long grain brown rice
2 tablespoons canola oil
4 ounces red onions (1 small)
6 ounces red bell peppers (1 medium)
6 ounces zucchini (2 medium)
1 lb eggplant
2 cups cherry tomatoes
1/4 cup sunflower seeds, toasted
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 cup minced fresh herb, i use a mixture of parsley,chives and oregano
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • In large saucepan, stir wild rice into broth and bring to a boil.
  • Reduce heat to low, cover and cook 15 minutes.
  • Add brown rice, stir quickly and recover.
  • Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
  • Remove from heat and let stand, without opening, 10 minutes.
  • Wash and trim vegetables.
  • Leave peel on eggplant.
  • Pour oil into very large bowl.
  • Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
  • Line a large, rimmed baking sheet with nonstick liner.
  • (You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
  • Turn oven on to 400 degrees.
  • Roast vegetables in oven while heating for 15 minutes.
  • Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
  • Cool in pan on rack until vegetables stop steaming.
  • Scrape vegetables and all the browned juices into the large bowl.
  • Add cooked rice, toss.
  • In small bowl, whisk together dressing ingredients.
  • Pour over rice and vegetables; mix well.
  • Serve room temperature or chilled.

Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 1.2, Sodium 444.6, Carbohydrate 35, Fiber 5.2, Sugar 5, Protein 5.9

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