Summery Brown Rice Salad With Fresh Herbs Recipes

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AMAZING BROWN RICE SALAD



Amazing Brown Rice Salad image

A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.

Provided by Suzanne Gwinn

Categories     Salad     Grains     Rice Salad Recipes

Time 3h15m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup brown rice
¼ cup diced red onion
½ cup diced celery
¼ cup dried cranberries
½ cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Steps:

  • In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
  • Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Categories     Side Dish     Side Salad

Number Of Ingredients 16

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GARDEN HERB RICE SALAD



Garden Herb Rice Salad image

This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cooked long grain rice, chilled
1 large tomato, chopped
1 medium sweet yellow pepper, diced
1 small cucumber, peeled, seeded and diced
1/2 cup diced mozzarella cheese
1/2 cup sliced ripe olives, drained
1/4 to 1/3 cup snipped fresh basil
1/4 cup snipped fresh mint
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Steps:

  • In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes.

Nutrition Facts : Calories 267 calories, Fat 16g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

WARM HERBED CORIANDER RICE SALAD



Warm Herbed Coriander Rice Salad image

Provided by Ruth Cousineau

Categories     Herb     Side     Pecan     Zucchini     Healthy     Party     Potluck     Brown Rice     Coriander     Cumin     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 ounces), toasted and coarsely chopped

Steps:

  • Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
  • While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

SUMMERY BROWN RICE SALAD WITH FRESH HERBS



Summery Brown Rice Salad With Fresh Herbs image

Inspired by my Recipe #389128, this is perfect for any picnic or BBQ. Feel free to add ANY veggies you have lying around. My best friend said that it would be good with tomatoes and avocados. Cooking time includes cooking and cooling the rice.

Provided by Prose

Categories     Lunch/Snacks

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups brown rice, dry
1/2 cup fresh parsley
1/2 cup fresh basil
1/4 cup of fresh mint
1/2 cup onion
1 garlic clove
1/2 cucumber
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup toasted pine nuts (optional)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • At least a few hours before you plan to serve this dish, cook the brown rice according to the package directions. Allow it to cool for about an hour.
  • Chop the herbs and veggies. Whisk the oil and lemon juice together.
  • Mix rice, herbs, veggies, dressing, and pine nuts (if using). Season to taste with salt and pepper. Refrigerate for at least one hour to let the flavors marry.

BROWN RICE SALAD



Brown Rice Salad image

A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!

Provided by dakota kelly

Categories     Salad     Grains     Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 16

1 ⅔ cups uncooked brown rice
2 ½ cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
½ cup frozen green peas, thawed
¼ cup toasted almond slices
2 tablespoons chopped cilantro

Steps:

  • Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
  • In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 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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