BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
GREEK RICE SALAD
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Provided by Audrey Noland
Categories Salad Vegetable Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g
RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
- Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
TOMATO RICE SALAD
My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!
Provided by Christine Bettiga
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil, stir in rice and 1/2 tsp salt.
- Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
- Remove from heat and let stand, covered 5 minutes.
- While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
- Stir into hot cooked rice.
- Chill for 30 minutes.
- Add remaining ingredients and chill several hours before serving.
10-MINUTE TOMATO-BASIL RICE SALAD
With cooked rice and some fresh veggies like peppers and tomatoes, you can serve this savory, zesty side salad for six in just ten minutes flat.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except cheese in large bowl.
- Sprinkle with cheese; toss lightly.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 4 g
BROWN RICE, TOMATO AND BASIL SALAD
Categories Salad Herb Tomato Picnic Vegetarian Lunch Basil Summer Vegan Brown Rice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
- Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
BROWN-RICE SALAD WITH SPINACH AND TOMATOES
Nutty brown rice makes a tasty fiber-rich addition to salads.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.
Nutrition Facts : Calories 203 g, Cholesterol 1 g, Fat 8 g, Fiber 3 g, Protein 4 g
SUMMER RICE SALAD WITH TOMATOES AND GREEN BEANS
This is a recipe I altered aftering finding online - cooking light, I think. It's a great dish that can be eaten/served chilled or warm. The dish is great for summer parties or just something to add to an everyday dinner/lunch. Add 1/4 cup of grated romano cheese after preparation of the dish for some added flavor!!!
Provided by abbydabby
Categories Rice
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam white rice according to package directions. Easiest is to buy frozen rice and steam in microwave.
- Steam green beans. Again, best to buy bagged beans and microwave for steaming according to directions on bag.
- Cut cherry tomatoes into halves.
- Chop 1/2 cup green onions.
- Place chicken broth, olive oil, red wine vinegar, salt and pepper into pot above low heat for 3 minutes, stir constantly. Add remaining ingredients and stir over low heat for 5 minutes.
- Serve warm or place in refrigerator until chilled and serve.
Nutrition Facts : Calories 403.4, Fat 3.1, SaturatedFat 0.5, Sodium 309.6, Carbohydrate 84.5, Fiber 5.7, Sugar 4.6, Protein 8.6
ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD
Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
- Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
- Mix the avocados, herbs, shredded lettuce and lemon juice.
- Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.
Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium
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