Rainbow Asian Rice Salad Recipes

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RAINBOW RICE PILAF



Rainbow Rice Pilaf image

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 yellow onion, diced
1/2 cup diced celery (from 1 rib)
1 orange bell pepper, seeded and diced
1 1/2 cups long-grain rice
1/2 cup orzo
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
4 cups vegetable broth
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1/4 cup chopped fresh parsley

Steps:

  • Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
  • Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

RAINBOW ASIAN RICE SALAD



Rainbow Asian Rice Salad image

A high protein, colorful and satisfying salad that's perfect for dinner

Provided by Anne | Craving Something Healthy

Categories     Main Course     Salad

Number Of Ingredients 19

2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
3 tablespoons toasted sesame oil
1 tablespoon maple syrup
1 tablespoon fresh lime juice plus the zest of 1 lime
1 teaspoon Sriracha sauce (or more to taste)
2 large garlic cloves (minced)
2 1/4 cups cooked and cooled US-grown brown basmati rice (prepared according to package directions, seasoned with salt if desired)
1/2 cup shredded red cabbage (roughly chopped)
1/2 cup shredded carrots (roughly chopped)
1/4 cup diced radishes
1/2 cup diced cucumber
1/4 cup chopped green onion
1/4 cup chopped shiitake mushrooms (fresh, or dried and soaked to soften)
1/2 cup edamame (cooked and cooled)
1 tablespoon minced fresh basil (Thai or regular basil)
1 tablespoon minced fresh mint
2 tablespoons minced fresh cilantro
8 ounces cooked and peeled medium-size (41-50 per pound) shrimp (grilled, steamed, or panfried as desired.)

Steps:

  • Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
  • Whisk together all of the ingredients for the dressing and set aside.
  • When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
  • Place all of the vegetables and the herbs in a large mixing bowl.
  • Add the seasoned rice to the vegetables and toss well to combine.
  • Add the shrimp and toss again to combine.
  • Taste, and adjust seasonings with additional tamari or sriracha as desired

Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

RAINBOW RICE SALAD



Rainbow Rice Salad image

Make and share this Rainbow Rice Salad recipe from Food.com.

Provided by Barb in WNY

Categories     Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups cooked brown rice, leftover
2 cups green peas, steamed
2 cups chopped tomatoes
1 1/2 cups bell peppers, cut into strips
1 1/2 cups lowfat mozzarella cheese
1/3 cup scallion, chopped
1/3 cup light olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper

Steps:

  • Combine rice, peas, tomatoes, bell pepper, cheese, and scallions.
  • Combine olive oil, red wine vinegar, mustard and pepper. Toss dressing with salad.

Nutrition Facts : Calories 412.7, Fat 19.8, SaturatedFat 2.9, Sodium 27, Carbohydrate 51.8, Fiber 8.7, Sugar 8.1, Protein 8.8

RAINBOW RICE



Rainbow rice image

This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet

Provided by Lesley Waters

Categories     Buffet, Lunch, Side dish, Snack

Time 30m

Yield Serves 2 big kids or 4 small

Number Of Ingredients 8

100g basmati rice , long grain rice or brown rice
1small red pepper , deseeded and finely chopped
½ cucumber , deseeded and finely chopped
1large carrot , grated
6 dried apricots , chopped
2 tbsp toasted pumpkin seed or sunflower seeds
2 tbsp olive oil
½ orange , juice only

Steps:

  • Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium

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