Tropical Basmati Rice Salad Recipes

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Rice Tomato Side Picnic Vegetarian High Fiber Lunch Pea Radish Squash Summer Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

TROPICAL RICE SALAD

Tropical Rice Salad image

Make and share this Tropical Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories White Rice

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chicken stock
1 cup white rice (or a mixture of white and brown or white and wild)
1 cup halved snow peas
1 cup chopped red sweet bell pepper
3/4 cup chopped celery
2/3 cup sliced water chestnut
1/2 cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
2 teaspoons orange juice concentrate
2 teaspoons liquid honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon minced gingerroot

Steps:

Cook rice in stock until done.
Rinse with cold water and drain well.
Put rice in a serving bowl and add remaining veg and fruit ingredients.
In a small bowl whisk together dressing ingredients.
Pour over rice mixture and toss.
Chill for 6 hours before serving-toss again.

Nutrition Facts : Calories 121.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 112.6, Carbohydrate 23.8, Fiber 1.6, Sugar 5.1, Protein 3.3

TROPICAL BASMATI RICE SALAD

Tropical Basmati Rice Salad image

A colorful and delicious salad that can be made up in a hurry. Use rotisserie chicken if you prefer. Recipe is from Weight Watchers - 7 points per 1 cup serving. This dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice (can use Texmati or long grain rice)
1 3/4 cups water (plus 2 tbsp.)
3/4 cup mango chutney
12 ounces cooked chicken, chopped
1/2 cup dried cranberries
1/2 cup pecan halves, toasted and chopped
3/4 teaspoon fresh ground black pepper

Steps:

Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.

Nutrition Facts : Calories 270.3, Fat 10.6, SaturatedFat 1.7, Cholesterol 42.5, Sodium 47, Carbohydrate 26.2, Fiber 2.3, Sugar 0.9, Protein 17.4

BASMATI RICE SALAD

Basmati Rice Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups basmati rice, rinsed until water runs clear and drained well
3 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cinnamon stick
1 bay leaf
2 cloves
1 cardamom pod
1/2 teaspoon cumin
3 1/2 cups boiling water
1/2 cup golden raisins
Salt and freshly ground pepper
1/2 cup cashews

Steps:

Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

NUTTY TROPICAL KALE AND RICE SALAD

Nutty Tropical Kale and Rice Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large firm ripe mango
3 tablespoons vegetable or extra-virgin olive oil
3 tablespoons cider vinegar
Kosher salt and freshly ground black pepper
1 pound kale (1 to 2 bunches)
One 14-ounce can hearts of palm, drained and sliced
1 1/2 cups cooked white rice, at room temperature
2 medium tomatoes, halved and sliced
1 cup salted roasted mixed nuts, roughly chopped

Steps:

Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Basmati Rice Salad with Currants and Nuts image

Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

Ingredients

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

BASMATI RICE CONFETTI SALAD

Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

Ingredients

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

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