Spiced Rice Salad Recipes

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SPICED RICE SALAD



Spiced Rice Salad image

This is so good. I found it in a promotional salad cookbook. It is a beautiful salad and absolutely different and delicious! It is so easy and I am always asked for the recipe. I use a lot of extra pistachios, lime wedges & cilantro as garnish.

Provided by Tander

Categories     Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup long grain brown rice
1/2 cup white long-grain rice
1/4 cup dates (pits removed & cut in slivers)
1/2 cup dried apricot (cut in slivers)
1/3 cup pistachio nut (toasted, if you like)
4 tablespoons snipped fresh chives
5 tablespoons pistachio oil (or your preference)
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
salt & fresh ground pepper

Steps:

  • Shake all dressing ingredients in a jar.
  • Cook two rices separately by pkg instructions.
  • Mix the cooked rice together with dressing.
  • Add dates, apricots, chives, pistachios& mix.
  • Serve at room temperature.

SPICED RICE SALAD



Spiced Rice Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups basmati rice
1 2- to 3-inch piece ginger, peeled and bruised
2 3/4 cups cold water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander seed
1/4 cup fresh lemon juice
1 medium shallot, peeled and chopped fine
2 tablespoons olive oil
1/2 cup currants or black raisins, plumped in hot water and drained
4 fresh ripe apricots, quartered, or 8 dried, plumped in hot water and drained
1/3 cup toasted sliced almonds

Steps:

  • Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
  • Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 11 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 307 milligrams, Sugar 18 grams, TransFat 0 grams

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

RICE NOODLE SALAD



Rice Noodle Salad image

This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

1 package (8.8 ounces) thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped
SESAME PEANUT DRESSING:
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MEXICAN RICE & BEAN SALAD



Mexican rice & bean salad image

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

Steps:

  • Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
  • Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

SPICY RICE NOODLE SALAD



Spicy Rice Noodle Salad image

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs
¼ cup Fresno chile peppers, cut into rings

Steps:

  • Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g

SPICY BROWN RICE SALAD



Spicy Brown Rice Salad image

A cold rice salad that is an excellent companion dish in the summer. It is also a convenient make ahead dish to stream line meal prep for large gatherings. Feel free to play with the herbs used in the salad. Just remember that the herb that is added while the rice is still hot will be the dominant flavor.

Provided by Mz. Cat

Categories     Brown Rice

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup brown rice
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons balsamic vinegar (white is very nice)
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon tarragon
1/4 cup chopped green pepper
1/4 cup chopped parsley
1/4 cup chopped chives
1/2 cup chopped cucumber
1/4 cup chopped sweet onions or 1/4 cup green onion

Steps:

  • Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
  • Let stand to cool for at least an hour. Add remaining ingredients.
  • To increase protein in this dish, garnish with crumbled hard boiled egg.

Nutrition Facts : Calories 181.9, Fat 7.7, SaturatedFat 1.1, Sodium 392.1, Carbohydrate 25.6, Fiber 1.6, Sugar 0.9, Protein 2.8

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