10 interesting salads with rice

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious pairings with crab sticks, corn, tuna, chicken, cucumbers, cheese, nuts and more.

3 important points

1. Ingredients indicate dry weight of rice. To cook it properly, follow the tips in this article.
2. Cool the rice before preparing the salad.
3. You can cook mayonnaise yourself, replace it with sour cream or other sauces.

1. Salad with rice, crab sticks, corn, eggs and cucumber

Ingredients

• 60 g white rice;
• 4 eggs;
• 250 g crab sticks;
• 1 cucumber;
• ½ red onion;
• 120 g canned corn;
• a few sprigs of parsley or dill;
• salt to taste;
• 3 tablespoons of mayonnaise.

Preparation

Boil rice. Hard boil the eggs, cool and peel. Cut eggs, crab sticks, cucumber and onion into small cubes. Add rice, corn, chopped herbs, salt and mayonnaise and stir.

2. Salad with rice, chicken, baked bell pepper, peas and olives

Ingredients

• 70 g white rice;
• 200-250 g chicken fillet;
• 2-3 red bell peppers;
• 100–150 g of canned or frozen green peas;
• salt to taste;
• a handful of olives;
• a few feathers of green onions;
• a few sprigs of dill;
• 2-3 tablespoons of olive oil;
• 1 tablespoon white wine vinegar
• 1 teaspoon of granular mustard;
• ground black pepper - to taste.

Preparation

Boil rice and chicken until tender. Place the peppers on a foil-lined baking sheet. Place in an oven preheated to 200 ° C for 25-30 minutes. Cool the peppers, peel and seed them, and cut into small cubes. Cut the cooled chicken into the same slices.

If using frozen peas, boil them in boiling salted water for a few minutes until tender. Then chill in ice water to keep the vibrant color. Chop the olives into small pieces and chop the herbs.

Place all prepared ingredients in a bowl. Combine oil, vinegar, mustard, salt and pepper. Season the salad with the mixture.

3. Salad with rice, tuna, tomatoes, corn, olives and eggs

Ingredients

• 150 g arborio rice or other white rice;
• salt to taste;
• 2 eggs;
• a handful of olives;
• 200-250 g cherry tomatoes;
• 250 g canned tuna;
• 250 g canned corn;
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• ground black pepper - to taste.

Preparation

Boil rice in salted water. Hard boil the eggs, cool and peel. Chop eggs and olives into large pieces. Cut the tomatoes in half. Mash lightly with a tuna fork.

Place rice, eggs, olives, tomatoes, corn and tuna in a bowl. Add lemon juice, oil, salt and pepper and toss the salad. Put it in the refrigerator for a couple of hours, then it will taste even better.

4. Layered salad with rice, salmon, avocado and cheese

Ingredients

• 50 g white rice;
• salt to taste;
• 200 g lightly salted salmon;
• 60 g of hard cheese;
• 100 g of curd cheese;
• 3 tablespoons of mayonnaise;
• a few sprigs of dill;
• 1 avocado
• ½ lemon.

Preparation

Boil rice in salted water. Cut the salmon into small cubes. Grate the hard cheese on a coarse grater and mix half with the curd cheese. Add two tablespoons of mayonnaise and chopped dill and stir.

Cut the avocados into small cubes and drizzle with lemon juice to keep them from darkening. Layer the salad in the following order: half fish, rice, avocado, curd mixture, leftover fish, mayonnaise and hard cheese.

5. Salad with rice, beets, goat cheese and pine nuts

Ingredients

• 180 g brown rice;
• salt to taste;
• 1 bay leaf;
• 30 g pine nuts;
• 2 teaspoons olive oil
• 2 small onions;
• 3-4 cloves of garlic;
• 4 medium beets;
• ground black pepper - to taste;
• 2 teaspoons finely grated lemon zest
• a few sprigs of parsley;
• 60 g soft goat cheese.

Preparation

Boil rice in salted water with bay leaves. Place the nuts in a skillet with heated oil and fry, stirring occasionally, for about 5 minutes over medium heat. Place on a plate.

Reduce heat slightly and place finely chopped onions and garlic in the pan. Cook for about 8 minutes. Meanwhile, cut the beets into medium cubes. Add it to vegetables, season with salt and pepper. Cover and cook, stirring occasionally, for 25 minutes. If the beets stick to the pan, add a little water.

Combine the stir-fry, rice, half of the nuts, lemon zest, and almost all of the chopped parsley. Cool salad and sprinkle with nuts, crumbled cheese and parsley.

6. Salad with rice, cucumber, walnuts and mint

Ingredients

• 180 g long grain white rice;
• 100-120 g of chopped walnuts;
• 1-2 cucumbers;
• a few sprigs of dill;
• a few sprigs of mint;
• 1 lemon;
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon of tahini (see this article for the recipe)
• salt to taste;
• ground black pepper - to taste;
• ½ teaspoon sugar or honey.

Preparation

Boil rice. Fry the nuts in a dry skillet for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Combine the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Add the dressing to the prepared ingredients and stir. Pour the remaining lemon over the salad and let it sit for 10 minutes to release the flavor.

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7. Salad with rice, tuna and pickled cucumbers

Ingredients

• 100 g long grain white rice;
• 140 g canned tuna;
• 2 pickled cucumbers;
• 2 tablespoons olive oil
• 1-2 tablespoons of lemon juice;
• salt to taste;
• ground black pepper - to taste.

Preparation

Boil rice. Mash with a tuna fork. Cut the cucumbers into small cubes. Add oil, lemon juice, salt and pepper to the prepared ingredients and stir.

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8. Salad with rice, grapes, cashews and feta

Ingredients

• 180 g brown rice;
• 100 g cashews;
• 300 g of white grapes;
• 150 g feta;
• ½ small red onion;
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 1/2 bunch of parsley.

Preparation

Boil rice. Place cashews on a baking sheet and place in an oven preheated to 180 ° C for 3-5 minutes. The nuts should brown slightly. You can also fry them in a dry skillet.

Cut the grapes in half and remove seeds if present. Cut the feta into medium cubes and the onion into small cubes.

Combine lemon juice, oil, salt and pepper. Pour half the dressing over the rice and stir well. Add grapes, feta, onions, chopped parsley leaves, and cooled nuts. Drizzle with the remaining dressing and stir.

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9. Layered salad with rice, chicken, prunes, cucumber and cheese

Ingredients

• 100 g long grain white rice;
• 200 g chicken fillet;
• salt to taste;
• 2 eggs;
• 1 cucumber;
• 100 g of prunes;
• 100 g of hard cheese;
• a few tablespoons of mayonnaise.

Preparation

Boil rice and chicken until tender. Salt the rice. Boil hard boiled eggs. Cut the cucumber, prunes, cooled eggs, and chicken into small cubes. Grate the cheese on a fine grater.

Layer the salad in the following order: rice, chicken, prunes, cucumber, eggs and cheese. Grease each layer, except the last, with mayonnaise. Refrigerate the salad for 1–2 hours.

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10. Salad with rice, bell pepper, carrots and honey-soy dressing

Ingredients

• 180 g brown rice;
• 2 red bell peppers;
• 2 carrots;
• ½ bunch of green onions;
• 1 bunch of basil
• 4 tablespoons apple cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons of honey;
• 2-3 tablespoons of soy sauce;
• ground black pepper - to taste.

Preparation

Boil rice. Cut the peppers into medium cubes. Grate the carrots with a Korean carrot grater. Chop the onion with a knife and chop the basil with your hands.

Combine vinegar, oil, honey, and soy sauce. Pour the dressing over the salad, season with pepper and stir.

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