MEDITERRANEAN BROWN RICE SALAD
Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.
Provided by Nagi
Categories Side Dish Side Salad
Number Of Ingredients 16
Steps:
- Place Dressing ingredients in a jar and shake well to combine.
- Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
- Transfer to serving bowl. If using Halloumi, pile on top.
- Serve!
Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS
"This is one of my favorite ways to eat brown rice. I love white rice as much as the next person, but brown rice is equally as tasty and packs more health benefits," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 1 serving of cauliflower and eggs, plus six cups of brown rice
Number Of Ingredients 13
Steps:
- In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice.
- Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.
- Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1 1/2 minutes for fully set yolks.
- Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce.
- Make the brown rice: Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and fluff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge.
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
CHILI CRISP FRIED EGG BOWL
Steps:
- Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
- Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
- Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.
FRIED BROWN RICE
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
Provided by Lvs2Cook
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.
Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1
EGG AND BROWN RICE SALAD
Found this recipe about 10 years ago in the "Working Woman's Cookbook" It makes alot, and has been a hit at picnics.
Provided by Kathy
Categories Grains
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse peas under cold water to separate; drain.
- In a very large bowl mix together peas, eggs, rice, celery, onion, cheese, and pimiento.
- In a small bowl combine mayonnaise, mustard, lemon juice, salt, pepper, and dill weed.
- Toss with egg mixture.
- Sprinkle with paprika.
- Cover and refrigerate at least 4 hours, but no longer than 24 hours.
Nutrition Facts : Calories 176.3, Fat 6.8, SaturatedFat 3, Cholesterol 118.3, Sodium 353.7, Carbohydrate 18.8, Fiber 3.2, Sugar 3, Protein 9.8
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
BROWN RICE SALAD WITH FRIED WHOLE EGGS
Categories Egg Fry Low Fat Vegetarian Quick & Easy High Fiber Healthy
Yield 6
Number Of Ingredients 21
Steps:
- Brown rice directions: In large rice cooker place extra virgin olive oil, rice, beans, a can of tomatoes and water according to cooker's instruction. Cook 3 whole white corns including husk in microwave for 12 minutes. When it done unpeel the husk and shave corn kernels with the tip of knife. When rice cooker indicate it's done add salt, red onion, cilantro and white corn. Fried whole eggs Directions: Place water and salt in a pot to just barely cover the eggs, add eggs gently into the boiling water for 7 minutes with lid cover. This is very crucial state of time where the eggs will cook, but you do not want the yolk to be fully cooked. When the timer beeps rescue the eggs from the pot and place them into a metal colander. Tap the eggs with the back of spoon gently. When egg shell is cracked, peel shell gently one by one. As you can see, while you are peeling the egg shells, spin the egg and if they are wobbly, this indicates indicating that the yoke is still not fully cooked, and is still liquidity. Meanwhile place oil in a frying pan, with just enough oil to cover the egg to heat up until you see bottom of the pan is bubbling. Mix all flour ingredients into a small bowl, preferably a rounded base to get more eggs fit in a bowl, to lightly cover the egg before frying.
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13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
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5/5 (1)Published Jul 15, 2022Category Recipe Roundup
- 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.
- Mediterranean Bean and Rice Salad. While the previous salad elicits more Middle Eastern flavors, this one tastes more like Italy. It has white rice, tomatoes, cannellini beans, carrots, onions, and pumpkin seeds.
- Chicken and Rice Salad. This salad is simple, healthy, and delicious. It features cooked rice, cooked chicken, and veggies of your choice. It’s dressed in a lemon dressing that adds tons of brightness.
- Savory Pickled Cherry Cold Rice Salad. Take your taste buds on a ride with this D-E-L-I-C-I-O-U-S salad! It tastes like something you’d get at an expensive farm-to-table type of restaurant.
- Chorizo and Apple Rice Salad. This salad is like a spotlight on juxtaposition. It’s full of contradicting things that somehow work together. The result is delicious!
- Tuna Rice Salad. This salad is kind of like a pseudo-ceviche with rice. Because although the tuna is cooked, it has all the other delicious tenets of ceviche.
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- Fried Rice With Spring Vegetables and Fried Eggs. Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
- Olive Oil–Basted Fried Eggs. A big soup spoon is the way to go for oil basting. View Recipe.
- Fried Egg Flatbreads with Nduja and Mustard Greens. Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.
- Savory Dutch Baby. Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.
- Sumac Fried Eggs With Red Chile and Garlic. We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs. View Recipe.
- Shrimp & Grits. This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.
- Bean and Walnut Salad with Fried Eggs. If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find.
- Pastrami and Potato Hash with Fried Eggs. You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.
- Bacon and Egg Lyonnaise Sandwich. This is what happens when a French salad collides with an iconic bacon-egg-and-cheese. View Recipe.
- Fried Eggs for a Crowd. Making weekend brunch for a bunch of friends? Keep it simple with a pile of fried eggs. View Story.
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