Best Lemon Rice Salad Recipes

LEMON RICE SALAD

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD

Steps:

• Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
• Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
• Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
• To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
• Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
• Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
• Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
• Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
• Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

BLACK RICE SALAD WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
• Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
• Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
• Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Steps:

• Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
• Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION

Steps:

• Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
• Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

RICE SALAD WITH LEMON, DILL, AND RED ONION

Steps:

• Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
• Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
• Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON

Steps:

• Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
• Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
• Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

SPRING RICE SALAD WITH LEMON-DILL DRESSING

Steps:

• Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
• Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
• Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
• In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
• Add rice and vegetables and toss.
• Garnish with dill sprigs and lemon wedges if desired.

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Steps:

• Pulse all the dressing ingredients ( first 7 ) in a food processor until smooth.
• Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume.
• Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through.
• Add the dressing into the pan (start with about half of it) and toss to combine.
• Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
• Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
• In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

LEMON & ASPARAGUS BROWN RICE SALAD

Steps:

• In large serving bowl, stir together rice, asparagus, mint and parsley.
• In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
• Stir in olive oil and salt and pepper to taste.
• Cover and refrigerate up to 2 days.
• Let stand at room temperature for 1 hour before serving.

LEMON WILD RICE SALAD

Steps:

• Cook rice until tender to bite, according to package directions, then pour into a large bowl.
• Drain marinade from artichokes into bowl with rice.
• Chop artichokes and add to rice.
• Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
• Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
• Season to taste with salt and pepper.
• Taste, add a drop or two of olive oil if you feel the salad needs it.

SPRING RICE SALAD WITH LEMON-DILL DRESSING

Steps:

• 1. In a heavy saucepan, combine the stock and 1/4 tsp salt and bring to boil. Add rice and cook till done. 2. Bring a saucepan 3/4 full of water to a boil. Add salt to taste, the fennel, the peas, and green beans and blanch for 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl and let cool. 3. In a large bowl, whisk together the lemon juice, dill, garlic, olive oil, and salt and pepper to taste. Add the cooled rice and vegetables and toss together. 4. Place the salad on a large serving platter or in a bowl. Garnish with lemon wedges and dill sprigs.

BLACK RICE SALAD WITH LEMON VINAIGRETTE RECIPE - (4.5/5)

Steps:

• • Preheat oven to 350°. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool. • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop. • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt. • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper

LEMON RICE SALAD WITH PEANUTS

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. In a large colander drain the rice and rinse it. Set the colander over another large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small bowl whisk together the zest, the lemon juice, the oil, and salt and pepper to taste. In a serving bowl combine well the rice, the parsley, the scallions, the peanuts, and the lemon dressing. The rice salad may be made 3 hours in advance and kept covered and chilled.

LEMON RICE SALAD

Steps:

• In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
• In a lare bowl, combine long grain and wild rice; add dressing and toss.
• Cover and refrigerate overnight.
• Add the cucumbers, green onions, parsley, basil and pepper; mix well.
• Chill for 2 hours.
• Fold in toasted pecans just before serving.
• **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
• ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!

LEMON WILD RICE SALAD

Steps:

• Cook rice until tender to bite according to package directions.
• Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, about 30-45 min.
• Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.

LEMON RICE SALAD

Steps:

• In deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2-3 minutes longer, stirring regularly. Add the broth and bring to boil. Reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes Remove from heat and let stand, partically covered for 5 minutes Gently fluff rice with fork and place in large bowl to cool completely.
• Add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. If not using immediately cover and refrigerate for up to 3 days.

COLORFUL RICE SALAD WITH LEMON DRESSING

Steps:

• Toss prepared vegetables together in a large bowl.
• Place lemon juice in a small bowl.
• Drizzle in olive oil while whisking, to emulsify the liquids.
• Add to the vegetables; cover and refrigerate for an hour.
• Add cooked, cooled rice; add salt and pepper to taste.
• Refrigerate until serving time.
• Delicious with grilled or broiled steak, chicken or fish.

LEMON-HERB RICE SALAD

Steps:

• Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.