Basmati Rice With Summer Vegetable Salad Recipes

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BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.

Provided by Jolayne Cooper

Categories     Other Salads

Time 35m

Number Of Ingredients 11

1 smalll shallot, chopped
2 Tbsp chopped flat-leaf parsley
2 Tbsp red wine vinegar
2 tsp fresh thyme leaves
kosher salt, freshly ground pepper
1/3 c olive oil
2 c cooked basmati rice, cooled
2 c bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 c torn mixed leafy greens, sprouts, and herbs
1/3 c chopped red, yellow, or white onion or scallions
2 Tbsp toasted pine nuts (optional)

Steps:

  • 1. Pulse first 4 ingredients in a blender until combined; season with salt and pepper. with blender running, slowly drizzle in oil. Process dressing until well blended.
  • 2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
  • 3. NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.

BASMATI RICE SALAD



Basmati Rice Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 cups basmati rice, rinsed until water runs clear and drained well
3 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cinnamon stick
1 bay leaf
2 cloves
1 cardamom pod
1/2 teaspoon cumin
3 1/2 cups boiling water
1/2 cup golden raisins
Salt and freshly ground pepper
1/2 cup cashews

Steps:

  • Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     High Fiber     Lunch     Pea     Radish     Squash     Summer     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

  • Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
  • Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

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