Vegetarian Brown Rice Salad With Parsnips And Whipped Ricotta Recipes

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WHIPPED RICOTTA SALAD



Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

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



Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta image

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

3/4 cup short-grain brown rice
3/4 cup plus 3 tablespoons olive oil, divided
2 teaspoons kosher salt, plus more, divided
2 large oranges, divided
1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4" coins
1 garlic clove, smashed
4 sprigs rosemary
1/4 teaspoon cayenne pepper
1/2 cup blanched hazelnuts
1 1/2 cups whole-milk ricotta
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
1/2 cup whole parsley leaves

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



Mediterranean Rice Salad with Vegetables image

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

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

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



Mediterranean Brown Rice Salad image

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

1 ½ cups uncooked brown rice
3 cups water
1 red bell pepper, thinly sliced
1 cup frozen green peas, thawed
½ cup raisins
¼ sweet onion (such as Vidalia®), chopped
¼ cup chopped Kalamata olives
½ cup vegetable oil
¼ cup balsamic vinegar
1 ¼ teaspoons Dijon mustard
salt and ground black pepper to taste
¼ cup feta cheese

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



Vegetable Brown Rice image

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

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 tablespoons olive oil
2 medium carrots, cut into matchsticks
1 medium onion, chopped
8 green onions, cut into 1-inch pieces
1/2 cup raisins
2-1/2 cups frozen peas (about 10 ounces)
1 teaspoon salt
1 cup pecan halves, toasted

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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