Best Rice Salad With Cilantro Vinaigrette Recipes

MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed, about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
• While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined.
• Once rice is done cooking and has cooled a bit, stir in dressing, cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
• Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

CILANTRO RICE SALAD

Steps:

• Cook rice according to package directions, either on stove top or in rice cooker.
• Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
• Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
• Fold tomatoes, onion, cilantro and olives into the cooled rice.
• Add vinaigrette and toss to combine.
• Add salt and pepper to taste.
• **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
• Makes a nice lunch!

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.