Best Rice And Vegetable Salad Recipes

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Steps:

• Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
• While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
• In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE

Steps:

• For salad:
• Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
• Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
• For dressing and assembly:
• Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
• Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
• Scoop steamed rice onto a platter and top with salad.

VEGETABLE AND WILD RICE SALAD

Steps:

• Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
• Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
• Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

WILD RICE AND ROASTED VEGETABLE SALAD WITH SHERRY-THYME VINAIGRETTE

Steps:

• Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
• Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
• Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
• Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL

Steps:

• For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
• For the summer rolls:.
• Add the lemon grass, oil and salt to a resealable stoarge bag.
• Add the chicken, seal the bag and turn the chicken to coat evenly.
• Marinate in the refrigerator for 1 to 4 hours.
• Bring a small pot of lightly salted water to a boil over medium-high heat.
• Add the snow peas and cook for 1 minute.
• Transfer with a slotted spoon to a ice-water bath to halt their cooking.
• Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
• Add oil to coat the fry pan.
• Discard of marinade.
• Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
• Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
• To assemble:.
• Soak rice paper wrappers in warm to hot water untill soft.
• Lightly pat dry.
• Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
• Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
• Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
• Repeat with the remaining wrappers and fillings.
• Serve with Dipping Sauce.

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD

Steps:

• Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.
• Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.
• Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.

BROWN RICE AND GRILLED VEGETABLE SALAD

Steps:

• Prepare the rice according to directions. Set aside.
• Grill the vegetables until done (I marinate them in lf italian dressing first).
• In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
• Dice the grilled vegetables and add to rice after slightly cooled.
• Stir in chopped herbs and top with the crumbled feta.

POMEGRANATE RICE AND VEGETABLE SALAD WITH VINAIGRETTE

Steps:

• 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Mix vinaigrette ingredients and set aside. 4. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside. 5. Cook pearl barley in 3 cups water or broth; set aside. 6. In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

RICE AND VEGETABLE SALAD

Steps:

• Transfer hot cooked rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.