Best 6 Hot German Rice Salad Recipes

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Hot German rice salad, also known as "Warmer Reissalat" or "Kartoffelsalat mit Reis", is a delicious and versatile dish that combines the flavors of rice, vegetables, and a tangy dressing. This salad is a popular side dish at picnics, potlucks, and summer gatherings in Germany and beyond. It is also a great way to use up leftover rice and vegetables. In this article, we will explore the best recipe for hot German rice salad, providing detailed instructions and tips to help you create the perfect dish. We will also discuss variations on the classic recipe, such as adding different vegetables, herbs, and proteins, to make it a truly unique and flavorful salad.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN HOT RICE SALAD



German Hot Rice Salad image

Make and share this German Hot Rice Salad recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

6 slices bacon, chopped
1 cup chopped onion
1 cup shredded carrot
1/2 cup cider vinegar
3 tablespoons sugar
2 tablespoons water
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
2 hardboiled egg, chopped
4 cups cooked rice

Steps:

  • In a large skillet, cook bacon until crisp.
  • Pour off the fat, RESERVING 2 tbsp of the bacon grease.
  • Return the 2 tbsp reserved bacon grease to skillet; add onions, carrots, vinegar, sugar, water, salt, pepper. Cook until onions and carrots are tender.
  • Add parsley, chopped hb egg and cooked rice to skillet. Stir frequently and heat through, about 5 minutes.
  • Serve warm.

Nutrition Facts : Calories 251.8, Fat 9.1, SaturatedFat 3, Cholesterol 58.2, Sodium 239.4, Carbohydrate 35.1, Fiber 1, Sugar 6.4, Protein 5.9

HOT GERMAN RICE SALAD



Hot German Rice Salad image

This area has a long rice-growing history. In fact, our town has two of the largest farmer-owned rice mills in the country, so I like to use rice in lots of recipes.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 10

8 bacon strips
1/3 cup sugar
1/3 cup cider vinegar
3/4 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup chopped pimientos
1/4 cup chopped green pepper
1 tablespoon chopped onion
3-1/2 cups hot cooked rice
1 hard-boiled large egg, sliced

Steps:

  • In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm.

Nutrition Facts : Calories 351 calories, Fat 19g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 234mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.

GREEK RICE SALAD



Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

WARM GREEK-STYLE RICE SALAD



Warm Greek-style Rice Salad image

This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!

Provided by Bobtail

Categories     Greek

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup long grain white rice
1/3 cup extra virgin olive oil
2 -3 tablespoons lemon juice
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
2 large ripe tomatoes, seeded and chopped
1 red bell peppers or 1 green bell pepper, seeded and chopped
2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved
8 ounces feta cheese, crumbled,plus
extra feta cheese, cubed,for garnish
1 tablespoon capers, rinsed and drained
2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped
salt
pepper
diced cucumber, to garnish

Steps:

  • Cook rice till tender.
  • Drain and rinse under hot water.
  • Drain again.
  • Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
  • Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
  • Stir to coat.
  • Toss along with the rice in a large bowl.
  • Garnish individual servings with feta cheese and diced cucumbers.

HOT GERMAN NOODLE SALAD



Hot German Noodle Salad image

Onion, herbs and bacon in a sweet-and-sour sauce make these noodles a delicious and distinctive accompaniment to any meat entree. -Roxie Wilcox, Bellville, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1 cup uncooked wide egg noodles
2 bacon strips, diced
1/2 cup chopped celery
2 tablespoons chopped onion
2 teaspoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/3 cup water
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley

Steps:

  • Cook noodles according to package directions. , Meanwhile, in a skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon. In the drippings, saute celery and onion until tender. Stir in flour, sugar, salt and mustard. Gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat., Drain noodles. Add noodles, bacon, vinegar and parsley to the celery mixture. Cook 2 minutes longer or until heated through.

Nutrition Facts :

Tips:

  • For best results, use fresh, high-quality ingredients.
  • To save time, cook the rice in advance and let it cool completely before assembling the salad.
  • If you don't have any leftover rice, you can cook 1 cup of rice according to package directions.
  • Feel free to customize the salad to your liking by adding or omitting ingredients as desired.
  • For a vegetarian version of the salad, omit the bacon and use vegetable broth instead of chicken broth.
  • Serve the salad immediately or chill it for later.

Conclusion:

German rice salad is a flavorful and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. Whether you are looking for a quick and easy weeknight meal or a refreshing side dish for a party, German rice salad is sure to please.

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