Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

OK. I searched under +rice +salad, posts, topics found 42 pages. Help!

Does anyone have a rice salad that they like? With not too many esoteric ingredients and for vegetarians. DH made a huge pot of rice for lunch. He likes roasted Ratatouille on rice. I just love roasted Ratatouille.

So now I have about 8 cups of cooked Jasmine rice and I could really use a delicious recipe. It will be added to the coming Dog Weekend's fare.

(Sorry, I don't really like rice salads, but then I had never tasted a bean salad like Randi's bean salad, so perhaps somewhere out there there may be an equally scrumptious rice salad.)

Thanks. :wink:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

Susan Branch had a recipe on her website a while back for 'happy rice'.

It had diced pears, nuts and raisins in it and was really good. Can't

remember what else. Maybe you could google it and see if u can find it.

Cheese - milk's leap toward immortality. Clifton Fadiman

Link to post
Share on other sites

Gypsy Deb’s Rice Salad

3 c. cooked Brown Basmati Rice (chilled or room temperature)

¼ c. chopped lightly toasted pecans

¼ c. currants

¼ c. diced celery

¼ c. chopped parsley

¼ c. chopped green onions

1/3 c. tamari sauce (regular soy sauce can be used)

1/3 c. olive oil

fresh ground pepper to taste

lettuce leaves

Combine tamari sauce, olive oil and pepper in small jar with a tightly-fitted lid. Shake well to combine. Set aside. Combine all other ingredients, add tamari/oil dressing and toss well. Serve chilled or at room temperature on a bed of lettuce. Serves 8 as a side dish or 4 as a vegetarian main course.

Deb

Liberty, MO

Link to post
Share on other sites
Susan Branch had a recipe on her website a while back for 'happy rice'.

It had diced pears, nuts and raisins in it and was really good.  Can't

remember what else.  Maybe you could google it and see if u can find it.

Much searching later...it's no longer on her website as far as I can see and it's not on google either. Thanks for trying.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites
My Black Bean and Rice salad is fantastic.  Sits well on a table, and is vegan to boot!

Had already found your excellent recipe, but wanted something without the 'bean' factor, seeing as I have already made this mammoth bean salad. Thanks for the help.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

I think one of the keys to a good rice salad is preparing the rice specifically for the rice salad, as opposed to using leftover rice prepared by the classic absorption method. As well as the type of rice used.

So, for rice salad, I like to prepare rice via the pasta method. That is, in lots of boiling water, till just al dente. Then, rinsed. Then, used for the salad.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites

I make rice salads frequently, often with leftover ingredients such as salmon, tuna or chicken. I agree that the rice should be freshly made for the salad. I like my rice salads room temp or slightly warm, so I usually make my rice an hour or two before assembling the salad. Rice that's leftover in the fridge is dry. I generally use white basmatti rice, but that's what I always have on hand.

I make a tuna rice salad with either fresh cooked fish or canned. I like to add slivers of roasted red peppers, toasted pine nuts, maybe capers, parlsey, celery and red onion, with a dressing of sherry wine vinegar and olive oil. Sometimes I add a little saffron to the dressing. Then maybe a dusting of smoked Spanish paprika.

For a chicken and rice salad I like to add fresh barely cooked shelling peas along with the usual suspects, or shelled edamame. I use either leftover grilled chicken, or just poach some chicken. I've made ham and rice salad too when I've cooked ham shanks for broth and don't know what else to do with all the extra cooked meat. For chicken or ham rice salads I usually make a dressing with dijon and white wine vinegar and olive oil.

The flexibility with rice salads is great. Minced radishes, kohlrabi, fennel instead of celery, whatever. Easy to make vegetarian. Fresh corn, fried okra and diced tomato makes a nice rice salad too.

Link to post
Share on other sites

I make this one a lot, after first tasting it at a baby shower.

Corn and Rice Salad

1 16-ounce can whole kernel corn, drained

2 cups cooked rice

¼ cup chopped sweet red or green pepper

¼ cup sliced green onion

¼ cup chopped ripe olives

2 tablespoons olive oil

3 tablespoons white or red wine vinegar (I use red)

2 tablespoons soy sauce

2 tablespoons snipped parsley or 1 tablespoon dried parsley flakes

½ teaspoon Dijon-style mustard

¼ teaspoon garlic powder

8 cherry or grape tomatoes, whole or halved as appropriate for size

1 tablespoon finely shredded Parmesan cheese

In a medium bowl combine corn, rice, pepper, onion, and olives. In a screw-top jar combine oil, vinegar, soy sauce, parsley, mustard, and garlic powder. Shake to mix; pour over corn mixture. Cover and chill several hours or overnight. To serve, stir in tomatoes. Top with Parmesan cheese.

Let salad stand at room temperature for 20 minutes before serving. 8 servings.

Link to post
Share on other sites
I make this one a lot, after first tasting it at a baby shower. 

Thank you jgm. :smile: It sounds pretty good.

You know, it just hit me. All the salads I am planning to make or have made are in a certain mode, vegetable and dressing with vinegar/ lemon juice/ etc.

Does anyone have a rice salad that incorporates fruit in some way? Little orange pieces, walnuts, sweeter dressing (but not too sweet)? Thanks.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

I've had a nice rice salad with sliced/diced up artichoke hearts but I have no clue how it was made. It was quite good. Does anyone have a recipe for something similar?

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Link to post
Share on other sites

Okay--I realize this one is technically not a salad, but you were asking for sweeter rice dishes, so ... I adore this Thai black sticky rice pudding recipe. It's gotten raves whenever I've served it. Because of the distinctive nutty flavor of the black sticky rice and the light hand with the sugar, this recipe is only mildly sweet. I follow the first method in the recipe that gives a firmer drier texture, as opposed to the wetter, more "pudding-like" texture of the second method. Black sticky rice can be a little hard to find, but it's worth it--larger Asian grocery stores should carry it.

Link to post
Share on other sites
I've had a nice rice salad with sliced/diced up artichoke hearts but I have no clue how it was made. It was quite good. Does anyone have a recipe for something similar?

If you Google "artichoke and rice salad", several interesting possibilities come up. Unfortunately, some of them call for a box of Rice-a-Roni, but I trust what you had was not one of those.

If you run across one that sounds like what you had, please post it!

Link to post
Share on other sites
I make this one a lot, after first tasting it at a baby shower. 

Thank you jgm. :smile: It sounds pretty good.

You know, it just hit me. All the salads I am planning to make or have made are in a certain mode, vegetable and dressing with vinegar/ lemon juice/ etc.

Does anyone have a rice salad that incorporates fruit in some way? Little orange pieces, walnuts, sweeter dressing (but not too sweet)? Thanks.

Try a recipe for rice pudding with dried fruits, but moderate the pudding into a lighter, not so sweet dressing. I might even try this with a dollop of Marzetti's cole slaw dressing and a few celery seeds... HTH!

"Commit random acts of senseless kindness"

Link to post
Share on other sites

Try a recipe for rice pudding with dried fruits, but moderate the pudding into a lighter, not so sweet dressing. I might even try this with a dollop of Marzetti's cole slaw dressing and a few celery seeds... HTH!

Thank you judiu,

Learned a few things. HTH means hope this helps. Found a Marzetti's cole slaw copycat recipe...never heard of Marzetti. (live in deepest, coldest Canada).

Sounds like a plan. :rolleyes:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

Joyce Goldstein has a recipe for Curried Rice Salad in her book, Back To Square One, that is really wonderful. We have taken it to potlucks and it always disappears right away. If you are taking it somewhere, or just making it ahead of time, do not put the cashews and the greenonions/scallions in until you are going to serve it.

I added chicken a couple of times when I wanted it to be more of a main course, but it can also be eaten as a main course without it. I can't think about that recipe without wanting to eat it right now.

"My only regret in life is that I did not drink more Champagne."

John Maynard Keynes

Link to post
Share on other sites

Cook's Illustrated has some rice salads on their site. Its for members only, but if any of these interest you, let me know as I'm a member and can PM them to you.

Curried Rice Salad with Cauliflower, Mango, and Cashews

Rice Salad with Oranges, Olives, and Almonds

Rice Salad with Pineapple, Jicama, and Pumpkin Seeds

Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Ham

PS: I've seen Marzetti in London, ON

Link to post
Share on other sites

My favorite rice salad isn't really made with rice, its made with grass seed. I figured this out from Jean Claude Tindillier, Le Petit Chef in Wayzata, MN. Now retired to France. I ate it so often I figured out how to make it myself purely out of desperation.

Wild Rice Salad

Boil Wild Rice in slightly salted water until it "blossoms" (bursts open).

Rinse, drain and cool.

Add:

Halved Sliced Black Olives

Whole brined Green Peppercorns (drained)

Golden Raisins

Sliced Almonds

Chopped Fresh Tarragon

1-2 TBSP Dijon Mustard

S&P

Chopped fresh tomato

Red Wine Vinaigrette

Proportions are to individual taste and appearance. Careful on the green peppercorns, they're supposed to be like little island surprises of spicy taste sensations.

I'm tellin' ya, this stuff is addictive!

doc

Edited by deltadoc (log)
Link to post
Share on other sites
Wild Rice Salad

Boil Wild Rice in slightly salted water until it "blossoms" (bursts open).

Rinse, drain and cool.

Add:

Halved Sliced Black Olives

Whole brined Green Peppercorns (drained)

Golden Raisins

Sliced Almonds

Chopped Fresh Tarragon

1-2 TBSP Dijon Mustard

S&P

Chopped fresh tomato

Red Wine Vinaigrette

Proportions are to individual taste and appearance.  Careful on the green peppercorns, they're supposed to be like little island surprises of spicy taste sensations.

I'm tellin' ya, this stuff is addictive!

doc

Sounds fabulous!!! :rolleyes:

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites
My favorite is a combination of basmati rice, roasted corn, fresh basil, red onion, pecans, and diced jack cheese, with a simple vinaigrette.

Anything that combine all those ingredients has got to be excellent. :biggrin: Thanks.

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites
  • Similar Content

    • By Druckenbrodt
      So, our flights have been booked for next Sunday, we're servicing our loyal bikes, the panier bags are coming out of the cupboard and we're checking the tent still has all its poles.
      Our plan is 10 days of cycling, through the Pelopponnese and Crete, far from the madding crowds, through mountain meadows and forests full of bee hives, with regular visits to pristine hidden beaches. That's the plan.
      Of course, to make our holiday perfect, some feasting would go down well. I had thought that this would be impossible for my boyfriend, given he's vegetarian (no fish either), since I assumed the options will only be grilled meat, grilled fish, or Greek salad. But having had a look at some of these posts, it seems like there are quite a few really delicious (and popular?) dishes that don't involve meat or fish, but do include delicious things like spinach, fava beans, chick peas etc.
      So, I'd like to compile a list of Great Greek Dishes that vegetarians can eat, the sort of simple everyday stuff that we might be able to get in a small village taverna. To kick start the list I'm nominating:
      Briam - I had this about 10 years ago on the island of Amorgos and it was mindblowingly delicious. Potatoes, courgettes, tomatoes and maybe onions and lots of olive oil? All cooked together extremely slowly. I've tried recreating this but never succeeded. It's something I still have fond memories of!
      Any general advice or additions to the list would be most gratefully appreciated!
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By loki
      Vietnamese Pickled Eggplant
       
      These use tiny white eggplants that are nearly impossible to get here.  I tried to grow them without success (this time).  I did not have these so used unripe cherry tomatoes.
       
      Ingredients
      2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes.
      1/4 cup salt
      1 TBL galangal root
      1 TBL ginger root
      12 green chilies - thai peppers or serranos
      6 cloves garlic
      1/2 cup onion finely chopped
      2 cup Granulated sugar
      2 cup water
      1/4 cup fish sauce
       
      1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter.
       
      2. Put eggplant into jar and add salt - and water to top of jar.  Cover with plastic lid and cover loosely.  Let ferment for 7 days.
       
      3. Take out eggplant and drain.  Rinse with water.  Put into jars again.
       
      4. Chop ginger, galangal, chiles, onion, and garlic.
       
      5. Boil water and sugar, add spices and onion, and heat for 5 minutes.  Add fish sauce.
       
      6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return).
       
      7. Cover with plastic lid, and refrigerate.
       
      8. Ready in several days.  Will last a very long time in the refrigerator.
       
      Notes:  Good alongside other SE Asian dishes, or even alone with rice.  The green tomatoes are not the same texture as the eggplants, but are quite good.  The eggplants are very crispy.
       
    • By Kasia
      Creamy soup with broad beans
       
      During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.
       
      Ingredients (for 5 people):
      1 kg of broad beans
      half an onion
      1 clove of garlic
      1 tablespoon of butter
      4 sprigs of thyme
      1 tablespoon of caraway seeds
      vegetable stock
      5 teaspoons of thick natural yoghurt
      2 teaspoons of nigella
      2 tablespoons of sunflowers seeds
      salt and pepper

      Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

      Enjoy your meal!
       
       

    • By Kasia
      Courgette cutlets
       
      I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

      The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

      Ingredients:
      400g of courgette
      1 egg
      150g of feta cheese
      110g of breadcrumbs (+ 4 tablespoons for the batter)
      2 tablespoons of minced dill
      1 tablespoon of thyme
      salt and pepper

      Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...