rice salad

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Mediterranean Brown Rice Salad

brown rice (, cooled but not cold)

tomatoes (, diced)

cucumbers (, diced (or 1 long English/continental cucumber))

red onion (, chopped (sub 2 stems green onion))

coriander/cilantro leaves

dill leaves

lemon juice

tbsp extra virgin olive oil

garlic garlic

Dijon mustard ((Note 3))

tsp black pepper

black olive slices

Other topping options: feta, parmesan, nuts (Note 4)

Place Dressing ingredients in a jar and shake well to combine.

Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.

Transfer to serving bowl. If using Halloumi, pile on top.

Serve!

This rice salad is pretty awesome as a light lunch or the perfect accompaniment on a larger scale to anything you need a solid salad for! Enjoy.

Thermomix recipe: Fresh Corn and Tomato Salad with Mint Herb Oil

Mint

Flakes

Grams Extra Virgin Olive Oil (EVOO)

Grams black or red rice

water

2-3 corn on the cob, peeled

3-4 large bright red tomatoes, diced

Grams feta, crumbled

Black Pepper freshly cracked

Place mint and salt into the Thermomix bowl and chop *3 sec/speed 6.*

Add EVOO and cook *4 min/70°C/speed 1.*  Cool slightly and blend *1 min/speed 8*. Scrape down sides of bowl and lid and repeat. Remove from bowl and set aside. YOu may wish to strain out the solids, but I didn&#039;t.

Fill bowl to the 1L mark and place the rice into the simmering basket and the basket into the bowl.

Prepare the corn and place into the Varoma, set Varoma aside.

Steam the rice *15 min/100°C/speed 3.* Place the Varoma with the corn on top of the bowl and steam a further *15 min/100°C/speed 4*.

Remove both the corn and the rice and cool. Cut the corn off the cob and place into a large mixing bowl with the rice. Add the tomatoes and feta and toss gently. Drizzle generously with the Mint Herb Oil and add black pepper. Serve on the day it is made.

A gorgeous, subtly sweet side dish with forbidden rice, roasted butternut squash, apples, and fresh mint.

Jeweled Black Rice Salad

black rice ((I recommend organic “Forbidden Rice”))

lbs butternut squash ((about 4 cups))

olive oil (divided)

tbsp date syrup (or maple syrup)

cinnamon

salt (divided,

cayenne

lemon juice (divided)

green apples

tbsp honey ((substitute date syrup or agave to make vegan))

pecans

mint

pomegranate seeds ((arils))

Preheat oven to 425 degrees Boil 1 3/4 cups water on stovetop. Add the black rice and 1/4 tsp salt, bring back to a boil. Cover with a lid and reduce heat to low. Cook the rice for about 30 minutes.While rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup (or maple syrup), 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne. Stir to coat all of the butternut squash pieces evenly.

Spread squash out on a parchment-lined baking sheet, place in the oven, and roast for 10 minutes. Stir the squash, moving the pieces from the outside in and the pieces from the inside out. Roast another 5-15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges. Remove from oven and allow to cool to room temperature.

When rice is done cooking, remove from heat and let stand covered for a few minutes. Uncover, fluff with a fork, and allow to cool to room temperature. If you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.

In a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice. Slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water. Discard any peel that is left behind after grating. Let the grated apple stand for 3 minutes in the lemon water, then drain.

In a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt. Whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.

In a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds (arils) - if you&#x27;re making ahead, save the mint to stir in just before serving. Pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated. Add additional lemon juice or salt to taste.

Serve at room temperature or chilled. I prefer room temperature, the flavors seem to shine best that way. Salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator. I do not recommend freezing this dish.

https://content.jwplatform.com/videos/dXcSW3wm.mp4

A gorgeous, subtly sweet vegan side dish salad with forbidden black rice, roasted butternut squash, apples, and fresh mint.

Nutty, crunchy, sweet, a little salty with an orange/olive oil dressing.

Simple Wild Rice Salad from The Silver Palate

C Uncle Ben's Original Wild Rice (6 oz. box)

C pecan halves

C yellow raisins

Grated rind of one medium orange

C fresh mint, chopped

onion

olive oil

orange juice

salt

black pepper,

Pour wild rice into a medium non-stick sauce...

Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet.  Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes.  Rice will still be moist, but with no standing liquid.

While the rice is cooking, add the pecan...

While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir. 

In a small bowl, mix the onion, olive...

In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking  briskly to combine.

Mix the rice into the bowl with the...

Mix the rice into the bowl with the pecan/raisin mixture and stir.  Pour in the orange juice/olive oil dressing and toss gently until completely combined. 

Set the bowl on the counter and let...

Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop.  Serve at room temperature.  Refrigerate leftovers.

Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!

Crispy Rice Salad with Cucumbers and Herbs

garlic

fish sauce

avocado oil, or another neutral oil

lime juice (3-4 small limes)

brown sugar

chili crisp (more for spicier)

jasmine rice (note 2)

avocado oil

red curry paste

cornstarch (optional)

English cucumber, thinly sliced (about 1 cup)

shallot, thinly sliced or minced (about 1/4 cup)

cilantro, roughly chopped (about 1/2 cup)

mint, roughly chopped or torn (about 1/4 cup)

peanuts

chili crisp

Dressing

Blitz everything up in a blender or food processor to make this SUPER yummy, punchy sauce.

Crispy Rice

Toss the rice in a bowl with the oil and curry paste. If it&#8217;s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again (this happens if the rice is pre-cooked or several days old). Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 for 7-9 minutes, until golden and crisped. (See Note 3 for alternative methods &#8211; I find the air fryer to be fastest and most convenient!)

You're Done! Yum! 

Break the crispy rice apart into little golden, delightful chunks. Toss with about half of the dressing and however many veggies you want. Garnish it with some peanuts and chili crisp if you want. I mean, honestly. Wow. This is so good.

This was one of the most delicious things I’ve made in a long time! I love outside of the box salads that aren’t lettuce based. I made a couple slight changes to use what I had - sriracha instead of chili crisp, added some fresh sprouts because I love them. Wonderful!

This was insanely delicious. Full of flavor, texture, color. The crunchy cool cucumbers complement the red curry spice perfectly. Hubs and I LOVE rice already, so had to try this dish and it was a hit!

This Crispy Rice Salad is delicious and will be made again and again! It's easy, it's do-ahead-able and so tasty!!
I find so many times that Pinch of Yum has just what I need to make for dinner, thanks from my family and me!

I’m vegan and replaced the fish sauce with coconut aminos. I thought soy sauce would be too salty. The coconut aminos worked perfectly. The salad was amazing. I can’t wait to have it again for lunch today! Thanks for another delicious recipe.

Whoa. This is a stellar, hearty salad that I’m now putting in my rotation. I made my bowl with brown rice and it didn’t “clump” as well I’m sure jasmine rice would have but it was still delicious and crispy. I had a fennel bulb which I sliced thin and roasted in gochujang butter and added it to the salad along with crispy baby lettuce. The dressing is absolutely bananas. Fish sauce in abundance can put me off so I made mine with just one Tbs. It was perfect for me. Thanks for a creative and delicious salad!

I made this recipe with brown rice and added sliced radishes and pan-seared tofu. Delicious!

https://content.jwplatform.com/videos/EeeNw3UE.mp4

This is so much more than a boring rice salad; using different grains and textures and adding different flavours you can make a filling hearty meal.

Summer four-grain salad with garlic, lemon and herbs

mixed wild rice

red rice

pearl barley or farro

sea salt and black pepper

extra virgin olive oil juice lemon

fennel seeds

cumin seeds

rolled porridge oats

Crispy Rice Salad with edamame, mango, and sesame-toasted crispy rice with Chili Crisp Tahini. This texture-loaded salad is vegan, gluten free, and super satisfying.

Crispy Rice Salad with Chili Crisp Tahini

Tbsp. toasted sesame oil

Tbsp. chili crisp/crunch ((I use Trader Joe's

Tbsp. lower-sodium tamari or soy sauce

cabbage

English cucumber

edamame

mango,

roasted, salted cashews, roughly chopped

Tbsp. tahini, well-stirred

Tbsp. rice vinegar

lower-sodium tamari or soy sauce

sugar

Preheat oven to 400°F and a line a large rimmed baking sheet with parchment paper.Mix rice with toasted sesame oil, tamari (or soy sauce), and chili crisp (I use gloved hands to thoroughly massage the seasonings into the grains).Spread rice in a thin layer on prepared baking sheet and roast for 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.

Meanwhile, prepare Chili Crisp Tahini by combining all dressing ingredients in a glass jar or bowl; mix well to combine. Whisk in 1 Tbsp. of water to thin dressing.

Combine cabbage, cucumber, edamame, mango, green onion, and cashews in a large bowl. Season salad components with a pinch of salt. Add cooled crispy rice and dressing; toss well to combine.

so good! I traded the mangos for radishes and avocado to make chopping easier, and added salmon for a super filling salad for dinner. i love all your recipes!

Oh my! So very tasty! I used pineapple instead of mango and pecans rather than cashews. My husband loved this salad and asked for more. I’ll be making this again!

I was a bit surprised that the rice didn't pick up more flavour, but I did use frozen cooked brown rice (from Trader Joe's) instead of fresh and let it rest overnight in the refrigerator, which probably wasn't needed. The rice was done in 17 minutes at 400°F - and some of the chili flakes a bit burned, so watch closely! It needed some salt, too! Otherwise, lovely and very adaptable recipe. To reduce the oil, I think I will use Trader Joe's Chili Crisp Sprinkle right at the end. I also added some dried fried garlic.

This was so yummy! Easy to make. It was refreshing but with a nice kick from the chili crunch. My husband loved it! Will be making again! I think it will be yummy served chilled by the pool this summer!

I have made this at least a dozen times- it is SO GOOD! My whole family enjoys it. I've started to meal prep it once a week for lunch for myself and my husband- I don't dress it, and reserve the cashews and crispy rice to add just before eating to preserve the crunch factor. We add some grilled chicken for extra protein and it's the most satisfying, filling meal!

This tahini dressing is now at the top of my list. I did however use honey (double the amount due to preference) in place of sugar. I’d say that DishingOutHealth has the most saved recipes on my list of fav recipes.

Sorry, this didn’t do it for us. We found it very salty and the crispy rice was very oily. The second night we ate it we brightened it up with a squeeze of fresh lime and some cilantro. Won’t make it again though.

2nd time I make it.  I have Chinese dumplings with it which is perfect.  My family love it.

This salad is fabulous! I will make extra dressing next time. I enjoyed it just as much leftover as I did fresh, although the rice isn’t as crispy.

I came across this recipe and had to try it.   Very tasty and very adaptable!  It was a hit at our house!!!

I made this salad exactly as written and my goodness it was delicious!!

This salad is amazing!! Love the flavors and crunch.

So delicious. Used wild rice and threw in some cooked lentils. This is a perfect potluck or weekday packable lunch dish.

This was so delicious!! Will definitely be making again!

Here is a great, quick and easy recipe for a rice salad dish. It can be a great addition to any family meal or party, especially in the hot summer months.

Easy Rice Salad Recipe

raw, long grain white rice

onion, sliced thin

scallions, chopped

red bell pepper, chopped

fresh parsley, chopped

Tablespoons fresh mint, chopped

Tablespoon white wine vinegar

mayonnaise

sour cream

salt and black pepper,

Cook long grain white rice according to package instructions.

Place on a large sheet pan to cool.

In a large bowl, combine cooled rice, celery, onions, scallions, red bell pepper and herbs.

In a small bowl, stir together vinegar, lemon juice, mayo and sour cream.  Slowly add olive oil while whisking. Add salt and black pepper, to taste.

Combine to rice mixture with the dressing.

Place lid on bowl or cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours before serving.

Mediterranean Rice Salad made with basmati rice tossed with cucumbers, tomatoes, kalamata olives, and red onions in a lemon vinaigrette dressing.

Mediterranean Rice Salad Recipe

basmati rice

Persian cucumbers (diced)

grape tomatoes (halved)

½ red onion (finely diced)

Kalamata olives (roughly chopped)

parsley

dijon mustard

oregano

cumin

black pepper

In a large bowl, place the cooked rice, cucumbers, tomatoes, red onion, Kalamata olives, and parsley.

In a small bowl or jar, whisk together the dressing ingredients.

When ready to serve, pour the dressing over the salad and gently toss to combine.

I made this with leftover saffron rice and added some extra veggies (red cabbage and red pepper) and more olives.  It was a big hit at the potluck I took it too.  I'm saving this one!

This salad looked beautiful on the Instagram post and somehow I managed to duplicate it.... and it tasted as good as it looked.

This was simple and delicious.  I took it to a potluck and it was easy to make in advance and could be served at room temperature.  I made 2/3 white basmati rice and 1/3 brown rice to add some nutrients and fiber.

I made this for my dept meeting and of course I tried some. Super simple and delicious (others that tried it said the same) and healthy. I will make this again and I loved the dressing.

https://content.jwplatform.com/videos/jic8dUwQ.mp4

This Mediterranean Rice Salad is a great way to bulk up a salad or use leftover rice - easily customizable and ready in minutes!

Mediterranean Rice Salad

Looking for a quick and tasty summer salad that goes with just about everything? This Italian Pasta Salad with Salami is just the thing! Packed with colour, flavour and crunch. It’s perfect for BBQs, picnics, potlucks or even a make-ahead lunch.We’ve thrown in all our favourite Italian ingredients – salty salami, creamy mozzarella, juicy tomatoes, crunchy veg and a simple zesty homemade dressing to bring it all together. It’s super flexible – feel free to switch things up based on what you’ve got in the fridge!Whether you&#39;re feeding a crowd or meal-prepping for the week, this cold pasta salad is a guaranteed hit.

Top 10 rice salad recipes from across the web

The most viewed rice salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mediterranean Brown Rice Salad

Thermomix recipe: Fresh Corn and To...

Jeweled Black Rice Salad

Simple Wild Rice Salad from The Sil...

Crispy Rice Salad with Cucumbers an...

Summer four-grain salad with garlic...

Crispy Rice Salad with Chili Crisp ...

Easy Rice Salad Recipe

Mediterranean Rice Salad Recipe

Italian Pasta Salad with Salami

Top 10 rice salad recipes from across the web

The most viewed rice salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Brown Rice Salad

Thermomix recipe: Fresh Corn and To...

Jeweled Black Rice Salad

Simple Wild Rice Salad from The Sil...

Crispy Rice Salad with Cucumbers an...

Summer four-grain salad with garlic...

Crispy Rice Salad with Chili Crisp ...

Easy Rice Salad Recipe

Mediterranean Rice Salad Recipe

Italian Pasta Salad with Salami

The most viewed rice salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine