RED RICE SALAD
This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.
Provided by ANGEL4LIFE110
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
- Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
- In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
- In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
- With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 35.8 g, Fat 16.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 480.7 mg, Sugar 3 g
RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
THAI RED RICE AND FRENCH GREEN LENTIL SALAD
Thai red rice and French green lentils, both full of nutrition, make for a healthy salad with a crunchy texture and nutty yet delicate flavor. This salad is great on its own but really shines when accompanied with spicy dishes. The rice is full of B vitamins and the lentils are packed full of vitamins and minerals; this salad is as good for you as it is delicious!
Provided by Buckwheat Queen
Categories Salad
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
- Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
- Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
- Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 36.1 g, Fat 17.1 g, Fiber 5 g, Protein 8.8 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 0.8 g
THAI HARVEST RED RICE SALAD
This is good. Thai red rice is unmilled (like brown rice) and takes longer to cook than polished rice like jasmine. However, because the grains are slender, they cook more quickly than other unmilled rices and use less water. Use a heavy-bottomed pot with a tight-fitting lid to ensure the steam is retained in the pot during cooking. One cup raw rice yields about 3 cups cooked rice. Measurements and times vary according to rice type, so follow the package directions. Find red rice at Asian markets or specialty markets, or substitute brown rice.
Provided by UmmBinat
Categories Medium Grain Rice
Time 55m
Yield 4 salad servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes.
- Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette.
- When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.
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RED RICE SALAD RECIPE WITH MINT & SHALLOT VINAIGRETTE
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- In saucepan over medium heat add the vegetable oil and cook shallots (or onion) and garlic until a light golden brown or until fragrant, about 1-2 minutes. Immediately remove from heat and add soy sauce, rice vinegar, sesame oil, lemon zest and juice, salt, and black pepper. Stir until all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.
- For room temperature or chilled rice dish: After rice has completely cooled, toss in cucumbers, chopped herbs and shallot dressing. Eat immediately or chill in refrigerator. Before eating, toss everything in bowl again before serving.
- For a warm red rice dish: toss cucumbers and herbs with warm rice. Heat up dressing in sauce pan until warm and toss with rice. Serve immediately.
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