Best Chilled Rice Salad Recipes

SALMON AND CHICKPEA SALAD OVER CHILLED MIRIN RICE

Salmon and Chickpea Salad Over Chilled Mirin Rice image

Provided by Robin Miller : Food Network

Time 7m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup light mayonnaise
1 teaspoon finely grated lemon zest
1/2 teaspoon garlic powder
1 teaspoon wasabi paste
2 (6-ounce) cans salmon, drained
1 (15-ounce) can chickpeas, rinsed and drained
1 stalk celery, diced
2 tablespoons chopped fresh cilantro leaves
Salt and ground black pepper
2 cups cooked rice
1/4 cup mirin or rice wine
4 Boston or Bibb lettuce leaves

Steps:

In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.
In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.

CHILLED RICE SALAD

Chilled Rice Salad image

My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
1 teaspoon canola oil
12 pimiento-stuffed olives, sliced
4 green onions, thinly sliced
1/2 medium green pepper, chopped
2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved
1/3 cup mayonnaise
1/2 to 3/4 teaspoon curry powder

Steps:

Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. , Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 211 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CHILLED WILD RICE SALAD

Chilled Wild Rice Salad image

Wanted to prepare a wild rice salad for New Years and could not decide which of the many already posted to choose. After a little tinkering in the kitchen, I came up with my own which combined the favorite elements from all the others. The wonderful colors from the spinach and cranberries give this a festive feel. Part of what gives this salad a nice dimension is the orange juice used in cooking the wild rice. There are lots of pieces to assembling the dish but the work can be done in stages. Moreover, it can be prepared a day in advance, tossing in the dressing just before service. For a vegan option, you might try replacing the honey with barley malt or rice syrup.

Provided by justcallmetoni

Categories Spinach

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup wild rice
2 cups water
1 cup orange juice
1/2 cup dried cranberries
1/2 cup pecans
3 cups Baby Spinach
2 tablespoons cider vinegar
2 tablespoons orange juice, fresh squeezed
1 tablespoon honey (if you like sweet, add an extra teaspoon)
1 tablespoon canola oil
1/8 teaspoon onion powder
1/2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
1 dash garlic powder, to taste
1 dash cayenne, to taste
salt

Steps:

Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
To prepare the dressing, whisk all ingredients together in a small bowl.
A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.

Nutrition Facts : Calories 219.1, Fat 9.3, SaturatedFat 0.8, Sodium 21, Carbohydrate 30.7, Fiber 3.4, Sugar 8.2, Protein 5.6

CHILLED RICE SALAD

CHILLED RICE SALAD image

Categories Salad Side

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups cooked brown rice
1/2 cup raisins
1/2 cup shredded carrots
1 tbsp sesame seeds
2 tbsp pumpkin seeds
1 tbsp minced onion
3 tbsp rice wine vinegar
2 tbsp maple syrup

Steps:

In a large bowl, combine all ingredients. Refrigerate at least 1 hour prior to serving to allow flavors to blend.

CHILLED RICE SALAD

Chilled Rice Salad image

One of my family's favorite salads! Prep time does not include cooking the rice. This needs to chill for minumum of 3 hours before serving, so plan ahead. Please don't leave out the pimientos, this is really what brings out the flavor in this salad. I have even added in crumbled feta cheese or cubed cheddar cheese, but that is optional. All ingredients can be adjusted to suit taste. Recipe may be doubled if desired.

Provided by Kittencalrecipezazz

Categories Rice

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked rice, cooled
3 -4 hard-boiled eggs, chopped
2 -3 stalks celery, finely chopped
1 small green bell pepper, chopped
1/4 cup radish, finely chopped
1 small onion, chopped
1 (2 ounce) jar pimientos, drained and diced (can use 2 jars)
1/4 cup sweet pickle relish
1/2 cup mayonnaise (can use more if desired)
1/4 cup French dressing (or to taste, I use Kraft)
salt and pepper

Steps:

In a large bowl, combine the first 7 ingredients; mix to combine.
In a small bowl, combine the mayo, relish, salad dressing, salt and pepper; add to the rice mixture; stir to combine well.
Chill in the fridge for 3 or more hours before serving.

Nutrition Facts : Calories 463.6, Fat 21.3, SaturatedFat 3.7, Cholesterol 166.6, Sodium 532.1, Carbohydrate 59.3, Fiber 1.9, Sugar 9.4, Protein 9.1

CHILLED RICE & CORN SALAD

Chilled Rice & Corn Salad image

I wanted to create a new, healthy side dish for Mexican night. This one was a winner!

Provided by Angela Butkovich @abutkov

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 cup(s) brown rice, cooked
1 can(s) black beans, drained and rinsed
1 can(s) corn, drained and rinsed
1 can(s) rotel (with juice)
2 teaspoon(s) dried diced onion
1/2 teaspoon(s) chili powder (cayenne would be good too)
1/4 cup(s) italian dressing, fat-free
- salt and pepper to taste

Steps:

Mix together all ingredients.
Refrigerate for at least 1 hour.
Serve over shredded lettuce and topped with light sour cream if desired.

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