EGG RICE SALAD
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
MEDITERRANEAN BROWN RICE SALAD
Looking for a filling, gluten-free, dish that is quick and easy to put together, and doesn't break the bank? Then you will love Mediterranean brown rice salad!
Provided by Sam | Ahead of Thyme
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
- Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
- Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
- In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
- In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.
Nutrition Facts : ServingSize 1 serving, Calories 205 calories, Sugar 2.4 g, Sodium 404.5 mg, Fat 8.4 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 2.4 g, Protein 4.4 g, Cholesterol 5.6 mg
RICE SALAD
This rice salad is a great summer salad in place of potato salad, or any time of year!
Provided by TRACEY44F
Categories Salad Grains Rice Salad Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
- Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g
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
BROWN RICE TABBOULEH WITH EGGS & PARSLEY
Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
- Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.
Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
GYERAN BAP (EGG RICE)
Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.
Provided by Eric Kim
Categories breakfast, dinner, easy, for one, lunch, quick, main course
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
- Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
- Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.
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
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13 RICE SALAD RECIPES (+ EASY MEAL IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
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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