Best 7 Basmati Rice Salad Recipes

Basmati rice salad is a flavorful and nutritious dish, perfect for a healthy meal or potluck. This article provides a guide on finding the best recipe for making a delicious basmati rice salad. With numerous variations available, it can be challenging to choose the right recipe. This guide will help you navigate the world of basmati rice salad recipes and select the one that suits your taste and dietary preferences.

Let's cook with our recipes!

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Basmati Rice Salad with Currants and Nuts image

Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

Ingredients

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

SWEET CORN AND BASMATI RICE SALAD

Sweet Corn and Basmati Rice Salad image

Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
*Available at Indian markets and many supermarkets.

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

Ingredients

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.

BASMATI RICE CONFETTI SALAD

Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

Ingredients

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

BASMATI RICE SALAD

Basmati Rice Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams

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

Ingredients

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.

Tips:

To cook the perfect basmati rice, rinse it thoroughly before cooking to remove any starch. This will help the rice cook evenly and prevent it from becoming sticky.
Use a 1:2 ratio of rice to water when cooking basmati rice. This will result in fluffy, separate grains of rice.
Cook the rice over medium heat until all of the water has been absorbed. Then, reduce the heat to low and let the rice simmer for an additional 10 minutes.
Once the rice is cooked, fluff it with a fork before serving.
Basmati rice salad is a versatile dish that can be served as a main course or a side dish. It can also be packed for lunch or taken on picnics.
Feel free to experiment with different vegetables, herbs, and spices to create your own unique basmati rice salad recipe.

Conclusion:

Basmati rice salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its light and fluffy texture, basmati rice is the perfect base for a refreshing salad. So next time you are looking for a quick and easy meal, give basmati rice salad a try. You won't be disappointed!