Fit For Life Mediteranian Rice Salad Recipes

FIT-FOR-LIFE MEDITERANIAN RICE SALAD

Steps:

• Prepare the rice.
• Basmati rice is particularly special in this recipe, but if it is not available, long-grain brown rice is a good substitute.
• 1 cup long-grain brown rice
• 2'/» cups water
• 1 tablespoon unrefined safflower oil
• In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 40 minutes. Remove from heat without lifting cover. Allow to sit for 10 minutes before lifting cover.
• or:
• 1c u p basmatirice
• 2 cups water
• 1 tablespoon unrefined saffloweroil
• In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 20 minutes. Lift cover immediately, and fluff with fork.
• Prepare the zucchini.
• Heat oil in wok or large skillet. Add zucchini slices, and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently and set aside.
• Serves 2

MEDITERRANEAN RICE SALAD

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
• In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
• Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.

RICE SALAD

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.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
• Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

MEDITERRANEAN BROWN RICE SALAD

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.