MEDITERRANEAN BROWN RICE SALAD
My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE
Steps:
- Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
- Combine all ingredients in a blender and blend for 1 minute
CITRUS RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Rice Salad:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
- In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
- For the Vinaigrette:
- In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
- Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
ORANGE RICE SALAD
In this cool, light salad the sweetness of oranges mingles with the tang of lime and curry for a brillant change of pace. In India this would be served as a cooling side dish.
Provided by morgainegeiser
Categories Indian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss rice and oranges together in a medium bowl.
- In a small bowl, combine remaining ingredients, mixing well.
- Pour over rice mixture.
- Mix well.
- Chill. Serve cold.
Nutrition Facts : Calories 266.4, Fat 1.9, SaturatedFat 0.4, Sodium 4.5, Carbohydrate 57.3, Fiber 3.7, Sugar 8.4, Protein 5.5
ORANGE VINAIGRETTE BROWN RICE SALAD
Make and share this Orange Vinaigrette Brown Rice Salad recipe from Food.com.
Provided by ssej1078_1251510
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan combine rice and water.
- cook over high heat until mixture boils.
- reduce heat to low and cover and cook 45-60 mins or until rice has absorbed all liquid.
- Place in a bowl.
- Mean while, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt.
- pour dressing over the hot cooked rice and mix well.
- cover and chill till cold.
- just before serving stir in the spinach leaves, oranges, and onions, into the rice mixture.
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