Salami Rice Salad Medley Recipes

SALAD CRUNCHIES SEED MEDLEY

Salad Crunchies Seed Medley image

Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're great to just snack on as well! Make sure all the seeds are raw, otherwise they'll burn during the cooking process.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes

Time 30m

Yield 20

Number Of Ingredients 13

Ingredients

1 cup pepitas
1 cup raw sunflower seeds (hulled)
½ cup flax seeds
½ cup raw egusi (African watermelon seeds)
¼ cup chia seeds
¼ cup tri-colored quinoa, rinsed and dried
¼ cup white sesame seeds
⅛ cup black sesame seeds
⅛ cup amaranth seeds
2 tablespoons olive oil
½ teaspoon fine sea salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground multicolored peppercorns

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.

Nutrition Facts : Calories 162 calories, Carbohydrate 7.6 g, Fat 13.1 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 50.4 mg, Sugar 0.3 g

RICE MEDLEY

Rice Medley image

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

Steps:

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

WILD RICE SALAD WITH CELERY AND WALNUTS

Wild Rice Salad With Celery and Walnuts image

I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt

Steps:

Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams

SALAMI & RICE SALAD MEDLEY

Salami & Rice Salad Medley image

Make and share this Salami & Rice Salad Medley recipe from Food.com.

Provided by Mandy

Categories One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

200 g brown rice, cooked
olive oil
200 g red kidney beans (canned or cooked)
2 stalks celery, chopped
6 spring onions, finely chopped
1 red pepper, deseeded & finely chopped
340 g sweetcorn
200 g salami, chopped
5 tablespoons olive oil
4 tablespoons balsamic vinegar
2 tablespoons creme fraiche

Steps:

Drizzle a little olive over cooked rice & stir through.
Place in a large mixing bowl with the other ingredients & mix through the combined dressing ingredients making sure there is an even coating of dressing over entire salad.

Nutrition Facts : Calories 639.1, Fat 33.5, SaturatedFat 9.5, Cholesterol 45.8, Sodium 779.8, Carbohydrate 71, Fiber 8.7, Sugar 6.5, Protein 17.8

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