Rice Vegetable Salad Recipes

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

Ingredients

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

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

Ingredients

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

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Crunchy Vegetable and Brown Rice Salad image

Categories Salad Rice Vegetable Quick & Easy High Fiber Low/No Sugar Summer Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 cup short-grain brown rice
1 medium zucchini (1/2 pound)
2 celery ribs
1 carrot
1 yellow bell pepper
1/2 bunch arugula (4 ounces)
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken broth
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

VEGETABLE WILD RICE SALAD

Vegetable Wild Rice Salad image

The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Provided by PJ's kitchen

Categories Salad Grains Rice Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3 green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Steps:

Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g

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

Ingredients

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 VEGETABLE SALAD

RICE VEGETABLE SALAD image

Categories Salad Side Quick & Easy Vegan Boil

Yield 12 servings

Number Of Ingredients 20

Ingredients

8 cups cooked hot rice
1 sweet red pepper
1 purple onion-peeled and diced
1 green pepper
6 scallions sliced
2 shallots diced
1 pkg frozen peas
1 cups currants/raisins
1/2 cup chopped black olives
1/4 cup chopped Italian parsley
1/2 cup fresh dill
dressing:
makes 1 cup
1 TBS dijon mustard
4TBS red wine vinegar
1/2 tsp salt
1 TBS sugar
1/2 tsp pepper
1/2 cup oil
combine ingredients and wisk in oil.

Steps:

cook rice and combine with dressing. then add veggies and refrigerate. can easily be made ahead of time. double dressing and use what is necessary to work best with the salad.

RICE & VEGETABLE SALAD

Rice & Vegetable Salad image

This salad is not only pretty but very light, low in fat, and easy to make. Hope you enjoy. BE WARNED: this needs to chill for 8 hours (cooking time is chill time). You should start the night before serving or in the morning.

Provided by JenSmith

Categories Rice

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons red wine vinegar
2 1/4 teaspoons vegetable oil
2 1/4 teaspoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup uncooked rice (regular, NOT instant)
3/4 cup raw zucchini, peeled and diced
1/4 cup sliced radish
3 tablespoons plain low-fat yogurt
1 tablespoon thinly sliced green onion
1 1/2 teaspoons chopped fresh dill weed

Steps:

Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
Cook rice according to package directions, omitting salt and fat. Pour vinegar mixture over hot rice; toss gently to coat. Let cool.
Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture. Toss gently; cover and refrigerate 8 hours.

Nutrition Facts : Calories 62.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 105.8, Carbohydrate 9.9, Fiber 0.4, Sugar 0.9, Protein 1.4

COLD RICE-VEGETABLE SALAD

Cold Rice-Vegetable Salad image

Adapted from alleasyrecipes.com. "Delicious recipes brought from the Swiss table to yours."

Provided by Chocolatl

Categories Long Grain Rice

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cold cooked long-grain rice
1/2 cup sliced scallion, white and some of the green
1 medium green bell pepper, seeded and chopped
1 cup cooked green peas
1 cup diced celery
1 cup sliced radish
2 canned pimientos, drained and diced
1/3 cup olive oil
2 -3 tablespoons wine vinegar
1/2 teaspoon dried tarragon
3 tablespoons chopped fresh parsley
salt
pepper

Steps:

Combine rice and vegetables in a large bowl.
Combine remaining ingredients and mix with rice and vegetables.
Chill.

Nutrition Facts : Calories 212.6, Fat 12.4, SaturatedFat 1.8, Sodium 29.1, Carbohydrate 22.3, Fiber 3.1, Sugar 3.4, Protein 3.6

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