WHIPPED RICOTTA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
- For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
- For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
- To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.
VEGETARIAN BROWN RICE SALAD WITH PARSNIPS AND WHIPPED RICOTTA
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich, filling protein.
Provided by Katherine Sacks
Categories Vegetarian Rice Dinner Orange Parsnip Ricotta Hazelnut Lettuce Parsley Wheat/Gluten-Free No Meat, No Problem
Yield Serves 4
Number Of Ingredients 15
Steps:
- Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
- Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
- Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool, then coarsely chop.
- Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
- Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.
- Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
- Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.
- Do Ahead
- Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.
MEDITERRANEAN RICE SALAD WITH VEGETABLES
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
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
MEDITERRANEAN BROWN RICE SALAD
This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.
Provided by Anne
Categories Salad Grains Rice Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
- Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
- Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
- Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
- Top brown rice and vegetables with feta cheese before serving.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.6 g, Cholesterol 9.3 mg, Fat 23.5 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 273.4 mg, Sugar 12.4 g
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
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