Basmati Rice With Summer Vegetable Salad Recipe Epicuriouscom Recipes

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Basmati Rice with Summer Vegetable Salad image

I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.

Provided by Jolayne Cooper

Time 35m

Number Of Ingredients 11

Ingredients

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

Steps:

1. 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.
2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
3. NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.

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 WITH SWEET ONIONS AND SUMMER HERBS

Basmati Rice with Sweet Onions and Summer Herbs image

Provided by Maria Helm Sinskey

Categories Herb Onion Rice Side Low Fat Vegetarian Low Cal Graduation Father's Day Dinner Summer Healthy Tarragon Dill Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon

Steps:

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.

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.

SWEET CORN AND BASMATI RICE SALAD

Sweet Corn and Basmati Rice Salad image

Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
*Available at Indian markets and many supermarkets.

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Crunchy Vegetable and Brown Rice Salad image

Categories Salad Rice Vegetable Quick & Easy High Fiber Low/No Sugar Summer Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 cup short-grain brown rice
1 medium zucchini (1/2 pound)
2 celery ribs
1 carrot
1 yellow bell pepper
1/2 bunch arugula (4 ounces)
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken broth
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

SUMMER RICE SALAD

Summer Rice Salad image

Categories Salad Rice Side Summer

Yield serves 6

Number Of Ingredients 14

Ingredients

2 ears corn, husked
3 tablespoons olive oil, plus more for brushing corn
Kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long-grain white rice
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
One 15.5-ounce can kidney beans, drained and rinsed
4 green onions, sliced
Juice of 1 lemon
1 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
2/3 cup crumbled feta cheese

Steps:

Preheat the grill to medium-high heat.
Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
Toss well.

More about "basmati rice with summer vegetable salad recipe epicuriouscom recipes"

BASMATI RICE AND SUMMER VEGETABLE SALAD RECIPE | BON …

2012-05-15 Preparation. Step 1. Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle …
From bonappetit.com
3.9/5 (9)
Servings 2-4

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 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

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