COLD RICE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
PEA AND RICE SALAD
Chef Dee has a pea salad recipe that I was about to try but I don't use Miracle Whip. As I kept changing things, it became a different recipe. So, thanks for the inspiration, Dee. Here's my take...
Provided by Happy Harry 2
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
- Cut Jack cheese into short strips.
- Grate Mozzarella cheese.
- When rice is completely cooled, mix all the ingredients together.
- Use the lettuce to line the serving plate.
- Pile salad in mound.
- Serve at room temperature.
- If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
- * If using frozen peas, make sure to drain the water before adding to salad.
- ** Peel the celery just like a carrot. It removes the stringy part.
JASMINE RICE SALAD WITH SNAP PEAS
Steps:
- Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
RICE SALAD WITH ASPARAGUS AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
- Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
- Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.
HERBY RICE SALAD WITH PEAS AND PROSCIUTTO
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.
Provided by Kim Severson
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
- Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
- Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
- Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
LEMONY RICE & PEAS
This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well
Provided by Good Food team
Categories Buffet, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
- Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
RADISH SALAD WITH PEAS
Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.
Provided by lutzflcat
Categories Radish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
- Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
- Serve garnished with hard-cooked egg wedges.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg
SOUTHERN BLACK-EYED PEAS AND RICE SALAD
Make and share this Southern Black-Eyed Peas and Rice Salad recipe from Food.com.
Provided by cannedfood
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
- Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.
Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 27.6, Fiber 1.2, Sugar 0.6, Protein 2.8
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- Italian-Style Rice Salad. Say hello to fresh flavor with this Italian-style rice salad! It’s loaded with veggies, so it’s seriously nutritious. Plus, it’s super customizable to numerous diets.
- Cowboy Rice Salad. Yeehaw, this salad is tasty! It’s full of American Southwest flavors that will rock your tastebuds. It’s also quite nutritious, so you really can’t go wrong.
- Vegetable and Brown Rice Salad with Honey Lemon Dressing. Holy healthy, Batman! This salad is chock-full of whole grains, vitamin-rich veggies, and fresh herbs.
- Wild Rice Salad. It’s getting wild over here! This salad is as exciting as a trek through the untouched wilderness. Every bite is sweet, it’s savory, it’s tangy, and it’s fresh.
- Mediterranean Rice Salad. The Mediterranean boasts a myriad of diverse flavors. You’ll find cuisines from Western Europe, the Middle East, Africa, and the Greek Isles.
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