Roasted Red Pepper Rice Salad Recipes
ROASTED RED PEPPER SALAD
Steps:
- Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
- Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA
Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.
Provided by Dancer
Categories White Rice
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5
BRIE AND ROASTED RED PEPPER SALAD
Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.
Provided by Hag chef
Categories Spinach
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together oil, vinegar, mustard, honey, salt and pepper.
- Place spinach in a salad bowl.
- Pour dressing over top and toss to coat.
- Add red peppers, pecans, and Brie cheese, toss again.
- Serve immediately.
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- Combine the vinegar, shallot, Dijon mustard, thyme, oregano and salt in a small bowl. Slowly whisk in the olive oil until it emulsifies.
- Place the rice, chicken, artichoke hearts, roasted peppers, olives and nuts in a large bowl. Sprinkle with salt and pepper to taste and stir to combine.
- Drizzle the dressing on top, tossing until all of the mixture is coated. Serve on the lettuce leaves.
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MEDITERRANEAN RICE SALAD WITH ROASTED RED PEPPERS
Feb 23, 2016 Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside. In a large bowl, combine the rice, fennel, onion, chickpeas, …
From cookstr.com
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Category Cookstr RecipesEstimated Reading Time 1 min
- In a small bowl, whisk together the vinegar, lemon juice, garlic, basil, oregano, salt, and pepper. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.
- In a large bowl, combine the rice, fennel, onion, chickpeas, and roasted red peppers. Add the dressing and toss well. Cover and refrigerate for at least 30 minutes before serving.
- Line a platter with salad greens and top with the rice salad. Garnish with the black olives and serve.
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RED RICE AND ROASTED RED PEPPER SALAD - VEGETARIAN …
Method. Preheat oven to 200°C/ gas mark 6. Rinse rice and cook in boiling water for 25-30 minutes until tender. Mix the olive oil and orange juice in a bowl. …
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YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS
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ROASTED RED PEPPER AND ARTICHOKE RICE SALAD | RECIPE | ARTICHOKE ...
Jul 24, 2014 - Somewhere in my refrigerator, it seems, there is always a container of leftover rice. What to do with it?I imagined a salad as I wandered an aisle at the market, looking at jars of …
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