The rice salads They are ideal for summer, but in reality we are facing a very complete dish, which can be enjoyed at any time of the year. With the carbohydrates provided by rice and some protein (such as tuna or chicken) we are facing an ideal single dish, very helpful.
Next we will introduce you N rice salads, with alternatives for all tastes and some surprising salad. Let us begin!
1. Rice, salmon and avocado poke salad
The poke is a recipe of Hawaiian origin that in a few years has gone from being an exotic delight to appear on the menus of the best restaurants. It usually combines rice with sushi or raw fish, vegetables and all kinds of natural accompaniments that make it a complete, tasty and healthy single dish.
Ingredients for two people
- 330 g of sushi rice, a tablespoon of rice vinegar, half a teaspoon of sugar, salt, 150 g of fresh salmon, three tablespoons of soy sauce, two tablespoons of sesame oil, a teaspoon of grated fresh ginger, half avocado Four cherry tomatoes, half cucumber, half purple onion, chia seeds, half a lime juice, a handful of cashews.
We clean the loin of salmon, removing the bones and skin, and cut it into dice. Add the soy sauce, sesame oil, grated fresh ginger, stir well and marinate for 15 minutes. Whether we prepare it in hot weather or not, we put it in the fridge so that it does not spoil. Meanwhile we prepare the sushi rice, cooking it in salt water following the manufacturer's instructions. Mix the rice vinegar with the sugar and heat in the microwave to dissolve the latter. Add to the rice and cool by fanning while stirring to separate the grains. We cut the avocado half into slices, the cherry tomatoes in halves, the cucumber the thin discs and the onion in julienne. We place the poké by dividing the rice into two deep bowls and spreading the avocado, tomatoes, cucumber and onion on the surface. We decorate with cashews and chia seeds. Water with a little lime juice and serve immediately.
2. Rice salad with roast chicken, asparagus and corn
This rice salad with roast chicken, asparagus and corn with special seasoning will solve the menu any day of the week. In addition to being great for a single dish at dinner or at lunchtime, it can also be a perfect starter or side dish to accompany a barbecue or take to work.
Ingredients for four people
- 200 g of basmati rice, 50 g of corn, 100 g of cooked asparagus, 100 g of tomato, two tablespoons of extra virgin olive oil, a tablespoon of vinegar, two tablespoons of mayonnaise, a pinch of cumin , 200 g of roast chicken breast, two kumquat cut into slices.
We begin by soaking the basmati rice for a few minutes to soften and release some starch. Then we cook it following the manufacturer's instructions, it will take approximately twelve minutes, and when we have it ready, we drain it well in a strainer. For make the dressing Mix in a bowl the oil, vinegar, mayonnaise and add a pinch of ground cumin. Mix well until emulsified and reserve. Chop the green asparagus into small pieces and drain the cooked corn from the can. Cut the tomatoes into small portions and prepare the roast chicken, cutting the breast into small portions. If you have some chicken sauce, it is also good to mix in our dressing, lightening it a bit and providing more flavor. We end up mixing the ingredients so that they are well distributed and we dress just before eating the salad, so that the ingredients do not remain straight but maintain their smoothness and texture. We decorate with the very thinly sliced kumquat and some fresh thyme. In case of preparing this salad to take to work, the dressing will take it in a closed glass jar that we will stir at the last moment before serving on the salad.
3. Asian tofu, rice and broccoli salad
Rice provides hydrates, tofu, proteins, pistachios, fat and broccoli, vitamins and antioxidants. This salad is perfect.
Ingredients for four people
300 g of basmati rice, 20 g of fresh ginger, 60 ml of lime juice, 40 ml of soy sauce, 15 ml of sriracha sauce, 30 ml of sesame, sunflower or corn oil, 450 g of firm tofu, 700 g broccoli, 20 g fresh cilantro, 20 g basil, 30 g pistachio.
In a pot we cook the rice according to the manufacturer's instructions, once cooked we separate it with a fork so that the loose grains are left and let it cool. While in a bowl or in the glass of a kitchen robot we mix the fresh peeled and grated ginger, lime juice, soy sauce, oil and two tablespoons of water. Crush with a blender and marinate in this mixture the diced tofu for 20 minutes. Cook steamed or boiling water as desired, broccoli flowers until cooked, but crispy. We separate, we pass them by ice water to cut the cooking, and we extend them in a source and let cool. To finish on a tray we put the rice, add the broccoli flowers, toss the tofu and its marinade, chop over the fresh herbs and the peeled pistachios. We serve
4. Summer rice salad
You can not miss this rich summer rice salad, which, as its name suggests, is designed for the summer season.
- 200 gr of basmati rice, 6 black olives, 12 capers, 2 cooked eggs, 1 can of tuna, 2 slices of canned pineapple, 4 cherry tomatoes, 16 raisins, 6 prawns, salt
- For the dressing, 4 tablespoons of extra virgin olive oil, 2 tablespoons of mustard, 1 tablespoon of cream
First we cook the rice, preferably long grain, basmati or jasmine type, and cool it under tap water. We also take the opportunity to cook the eggs and moisturize the raisins, as well as cut all the ingredients into small pieces, except for tuna, which we will leave in larger pieces to decorate.
For the dressing, we mix the ingredients until we get a creamy and fluid sauce that we can serve separately so that each one is served to your liking.
5. Brown rice, melon and sesame salad
Is there any more summery fruit than melon? Well, watermelon and peaches may be, but in any case this brown rice, melon and sesame salad is a great option to mitigate the heat.
- 150 gr of brown rice, 1 Italian white pepper, 2 slices of melon, cherry tomatoes, sesame seeds, olive oil, balsamic vinegar, black salt flakes and pepper.
The first thing is to cook the rice, taking into account that brown rice requires more cooking time and water. While the rice is cooling, we cut the peppers and the melon into dice, and the tomatoes in half. Finally, sprinkle with sesame seeds and black salt flakes, which will add a lot of color to the salad. Season to taste with oil, balsamic vinegar and pepper.
6. Pesto rice and octopus salad
To prepare this recipe you must try to have a good octopus, tender and tasty, so that this simple recipe is a success. The rice is better than long, basmati or similar, so that it is loose and we can mix it well with pesto.
- 140 g of basmati or long grain rice, 30 ml of basil pesto, half a scallion, a leg of cooked octopus, a substitute for caviar or roe, 5 ml of lemon juice, 30 ml of olive oil, 5 ml of Jeréz vinegar or apple, ground black pepper and salt.
We will start preparing the rice. For this we follow the directions of the package, although in general the basmati is cooked in abundant boiling water with salt for about 18-20 minutes. It must be drained as soon as it is ready and rinsed with cold water. Drain well again. If the pesto sauce is very thick, reduce it with a little water, which can be used for cooking rice, or with olive oil. Add to the cooled rice and mix very well. Add the finely chopped scallions and a black pepper punch. Cut the octopus into slices or not very small tacos and mix with lemon juice. Arrange a bed of pesto rice and spread the octopus on top. Add a few teaspoons of caviar substitute, make a vinaigrette with extra virgin olive oil and vinegar and dress.
7. Seafood rice salad
The preserves They are great products to have in the pantry, provided we choose the best quality and the healthiest. For this dish we just have to cook the rice, better of a long and aromatic variety, combine with the rest of the ingredients and let it cool or drink at room temperature.
Ingredients for two people
- 150 g of long basmati rice, 1 can of pickled or natural mussels, 1 can of natural cockles, 4-5 anchovies, 140 g of natural cooked corn, 1 large carrot, 1 chilli or fresh chili, 100 g of cooked prawns or prawns, 2 tablespoons extra virgin olive oil, 1 teaspoon vinegar, 1/2 lemon, dill or parsley, black pepper and salt.
We start by cooking the rice in abundant salt water, leaving it in place, following the directions on the package. Drain, rinse and cool. Reserve.
Open the preserves. If we want a more intense marine flavor, we can save a tablespoon of the cockles liquid, is very rich and will give more power to the dressing. Drain the mussels and cockles gently, remove the anchovies and chop them. We can cook the natural corn, but a canning will save us time. We must ensure that they are natural, without sugar and preferably without salt. Rinse carefully with water and drain. Mix everything with the rice in a bowl. Wash the carrot and chilli. Peel the carrot with a peeler and grate fine on the rice. Add the chili pepper, thinly sliced, without the seeds. Add cooked and peeled prawns or prawns and dill or parsley to taste. Beat the cockles liquid with olive oil, vinegar, juice of half a lemon and a pinch of salt and pepper. Dress to taste and mix everything gently.
8. Lentil salad with rice and vegetables
Who says lentils are only for winter? Because it seems to me that this salad is the most refreshing we can have this summer, as well as very nutritious.
- 100 g of small beluga lentils, 100 g of white rice, 1 small zucchini, 10 small cherry tomatoes, 150 g of fine green beans, 1 bay leaf, 1 scallion, 1 clove of garlic, sherry vinegar, thyme, Paprika, black pepper, salt and olive oil.
First, cook the lentils and rice (separately), with careful that the lentils do not pass. Let cool and set aside. On the other hand, cut the zucchini into thin slices, chop the beans and chop the tomatoes into small pieces. Pass the zucchini on the plate and cook the beans al dente.
On the other hand, chop the garlic clove and the scallion and poach both ingredients lightly in a pan with a little oil. Add the lentils, season with vinegar, spices and salt, and cook all together a few minutes over low heat.
For place, place a bed of zucchini, on top of a layer of rice (which we will have seasoned), then the lentils and finally top with green beans and chopped tomatoes. Add a little thyme and water with a thread of good oil.
9. Rice salad and green beans
This salad is perfect to take on a picnic and even to eat at the office. By using, in addition, brown rice, it is one of the healthiest options of this selection.
Ingredients for two people
- 250 g of round green beans, 1 cup of brown rice, one egg, 80 g of corn in grain, 1 clove of garlic, 50 g of onion, 10 g of Dijon mustard, 75 g of extra virgin olive oil, 10 g apple cider vinegar, salt and ground black pepper.
Cook the green beans in a pot with water and salt for 15 minutes or until tender. We drain, cut in two and reserve. We boil the egg in a pot with water for 10-12 minutes. Cool in plenty of cold water, peel, chop and reserve. We heat some olive oil in a pot and sauté the rice for a couple of minutes. We pour two cups of water and bring to a boil. After five minutes of simmering, lower the heat to a minimum and leave until the rice is cooked for 12 more minutes or until there is no water left. Remove from the fire and let cool. For prepare the vinaigrette, finely chop the onion and garlic clove. We place them in a bowl with mustard, olive oil, vinegar, salt and pepper. We mix everything well vigorously to integrate the ingredients well. Place all the ingredients in a salad bowl and add the vinaigrette. Stir well and let stand cold a few minutes before serving.
10. Rice salad and pretty dentre from a piquillo pepper
If you are looking for a salad with a special presentation, my recommendation is that you follow this recipe (// www.directoalpaladar.com/recetas-de-ensaladas/ensalada-de-arroz-y-bonito-dentro-de-un-pimiento- del-piquillo-recipe "> rice and nice salad inside a piquillo pepper), a great way to serve it for example as an appetizer.
- 12 piquillo peppers, 200 g of bonito in oil, 100 g of mayonnaise, 50 g of spinach leaves, 50 g of rice and salt.
As always, first we cook the rice and wash it with cold water. Then, in a bowl, mix the rice, the chopped bonito and the mayonnaise. On the other hand, we cook the spinach for a minute in the microwave (in a covered container) and mix them with the rest of the ingredients. Finally, we fill the piquillo peppers with the rice salad and serve on fresh spinach leaves.
11. Rice and lentil salad with shrimp
This rice and lentil salad with shrimps is a healthy and complete recipe that feels great on a particularly hot day.
- 50 g of raw lentils (about 80-100 g of cooked lentils), 200 g of basmati rice, 100 g of frozen thin peas, 10-12 cooked prawns or prawns, 1 teaspoon of capers, fresh dill, 2 tablespoons of oil of extra virgin olive, 1/2 teaspoon of lime or lemon juice, 1/2 teaspoon of Dijon mustard, salt and black pepper.
Cook the lentils according to the package instructions, trying don't leave them too soft, and drain them well. We can use a pot of lentils already cooked naturally, rinsing them well gently. Cook the rice following the instructions on the package, leaving the grain loose, or use leftovers of white rice from some other dish. Cook the peas too, leaving them firm and rinsing them quickly with cold water. Mix the lentils with the rice, the peas and the capers. Peel the prawns or prawns and add them to the salad bowl. Incorporate some chopped fresh dill to taste. Beat all the seasoning ingredients, seasoning to taste, and add at the time of serving.
12. Rice noodle salad with mango and avocado
To surprise with a rice salad without rice there is nothing like a salad of rice noodles with mango and avocado, an original idea that surely will not go unnoticed on the table.
- 75g thin rice noodles, 3 tablespoons coconut milk, 3 tablespoons lime juice, 2 tablespoons olive oil, a few drops of jalapeño sauce, 1 mango, 1 avocado, 1 bag of gourmet salad or sprouts, some coriander leaves.
First we cook the rice noodles as indicated on the package, drain them and let cool under water. On the other hand, we mix coconut milk with lime juice, oil, jalapeño sauce and season. We also cut the mango and avocado into thin slices.
Finally, we put the salad leaves, fruit and noodles in a salad bowl and dress with the coconut milk and lime sauce and some chopped coriander leaves.
13. Rice salad with fennel and pickled tuna
If we want to give a twist to the usual rice and tuna salad, a good suggestion is this basmati rice salad with fennel and pickled tuna, which brings a special touch.
- 200 g of basmati rice, 1 bulb of fennel, 2 cans of pickled tuna, 2 tablespoons of mayonnaise, 1 teaspoon of coriander seeds, 1 teaspoon of cumin, olive oil and salt.
We start preparing basmati rice, which let cool once cooked. While cooling, cut the fennel into julienne and mix it with mayonnaise and pickled tuna. Finally we will add the rice and before serving we mix well.
14. Sushi Salad
As a final touch to this selection of rice salads we have this amazing and delicious sushi salad that, although it is a little more elaborate than the rest, will delight everyone.
400g of ready-made sushi rice, 8 prawns, half cucumber, 12 cherry tomatoes, 3 lettuce leaves, 5 tablespoons of sesame seeds.
For the dressing: 1 tablespoon of white wine vinegar, 3 tablespoons of virgin olive oil, 1 teaspoon of mustard.
We begin by removing the head and intestinal duct of the prawns. Then we cook them in boiling salted water, for three minutes, letting them cool in a bowl of cold water before carefully peeling them.
On the other hand, we peel the cucumber, leaving part of the skin, cut it into small pieces and mix it in a salad bowl along with the rest of the vegetables. Finally, we distribute the rice in bowls, cover with lightly toasted sesame seeds, add the salad and prawns and season with the dressing.
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