Best 9 Lemon Rice Salad Recipes

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Lemon Rice Salad is a delightful and refreshing dish that's perfect for any occasion. This salad is a versatile dish that can be served as a main course or a side dish. It is packed with fresh flavors and textures, making it a perfect choice for a light and healthy meal. With its mix of bright herbs, tangy lemon dressing, and fluffy rice, this salad is sure to impress your taste buds and leave you feeling satisfied. Whether you're looking for a quick and easy lunch or a vibrant side dish to accompany your favorite protein, this Lemon Rice Salad is the perfect recipe for you!

Let's cook with our recipes!

LEMON RICE SALAD



Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING



Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Lemon     Avocado     Corn     Bell Pepper     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

  • Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
  • Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION



Rice Salad With Cucumber, Lemon And Scallion image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 8

1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
2 medium-size cucumbers, peeled, halved lengthwise and seeded
4 scallions, rinsed and minced
1 1/2 cups long-grain rice

Steps:

  • Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
  • Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD



Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 28

2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish
1/4 pound (a couple of handfuls from produce bins) fresh wax beans
1/4 pound (a couple of handfuls from produce bins) fresh green beans
1 small yellow squash, julienne cut into strips
1 red bell pepper, cut into thin strips
2 scallions, cut into on a diagonal
2 cups baby spinach or arugula leaves, shredded
1 teaspoon Dijon mustard
2 tablespoons (a couple of splashes) white wine or tarragon vinegar
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon and/or fresh parsley
Salt and pepper

Steps:

  • Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
  • Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
  • Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
  • To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
  • Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
  • Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
  • Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
  • Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
  • Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON



Brown Rice Salad With Asparagus, Goat Cheese, and Lemon image

From Cook's Illustrated, July 1, 2013 My husband said after I gave him a taste (before the cheese even went in), "I could eat that for a month". The brown rice cooks much faster and stays firm when it's cooked like pasta in a large amount of water so each grain absorbs the water evenly on all sides. " Boiling the rice (versus simmering it) also speeds up cooking because boiling water contains more energy than simmering water. " Water is precious here, so I plan to try making this with leftover cooked rice in the future, just to compare. I recommend their method for the first time you try this recipe.

Provided by zeldaz51

Categories     Brown Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb asparagus, trimmed
salt and pepper
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 1/2 cups brown rice, cooked according to Brown Rice for Salad
4 ounces goat cheese, crumbled (1 cup)
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Steps:

  • Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
  • Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
  • Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

RICE SALAD WITH LEMON, DILL, AND RED ONION



Rice Salad with Lemon, Dill, and Red Onion image

Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

3/4 teaspoon coarse salt, plus more for cooking water
1 cup white long-grain rice
1/2 small red onion, finely chopped (about 1/3 cup)
3 tablespoons red-wine vinegar
3 tablespoon freshly squeezed lemon juice, (1 lemon)
2 1/2 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon freshly ground pepper
3 tablespoons roughly chopped fresh dill
Grated zest of 1 lemon

Steps:

  • Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
  • Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
  • Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL



Summer Squash and Red Rice Salad With Lemon and Dill image

During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 pound long summer squash, preferably a mix of green and yellow, sliced very thin
Salt to taste
1 garlic clove, crushed
5 tablespoons fresh lemon juice
2 1/4 cups cooked red rice, either Thai jasmine, Thai sticky or Bhutanese
3 tablespoons chopped fresh dill
2 tablespoons lightly toasted pine nuts (15 grams)
1 bunch scallions, thinly sliced or chopped, or 1/4 cup chopped chives
1/4 cup extra virgin olive oil
Freshly ground pepper

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
  • Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
  • In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams

LEMON RICE SALAD



Lemon Rice Salad image

From Taste of Home Magazine, February/March 2006. This was one of the runner-up recipe winners in this issue, contributed by Margery Richmond of Alberta.

Provided by Juenessa

Categories     Long Grain Rice

Time 1h5m

Yield 16-18 serving(s)

Number Of Ingredients 15

1 cup vegetable oil or 1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 -2 teaspoon grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long-grain rice
2 cups cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onion
1/4 cup minced fresh parsley
1/4 minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  • In a lare bowl, combine long grain and wild rice; add dressing and toss.
  • Cover and refrigerate overnight.
  • Add the cucumbers, green onions, parsley, basil and pepper; mix well.
  • Chill for 2 hours.
  • Fold in toasted pecans just before serving.
  • **Cook time does not include overnight refrigeration or 2 hours chill time before serving.
  • ***For cook time I am estimating the rice cooking time of approximately 30 minutes. Depending on how you cook your rice whether steaming it or cooking it on the stove-top--adjust cooking time accordingly. I am also estimating toasting the pecans in a 350 degree oven for about 5 minutes on a lightly greased cooking sheet. Watch them as they can easily burn!

Nutrition Facts : Calories 248.1, Fat 16.4, SaturatedFat 2, Sodium 78.9, Carbohydrate 23.1, Fiber 1.2, Sugar 1.2, Protein 3

LEMON WILD RICE SALAD



Lemon Wild Rice Salad image

An excellent side dish. Tasty and nutritious. The cook time is approximate as it depends on the brand of wild rice pilaf you are using.

Provided by evelynathens

Categories     Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (6 ounce) packages long grain and wild rice pilaf mix
1 (6 ounce) jar marinated artichokes
1 lb tomatoes, rinsed,cored,and coarsely chopped
1 red bell pepper, rinsed,stemmed,seeded,and coarsely chopped
1/2 cup chopped parsley
3 tablespoons drained capers
1 1/2 teaspoons grated lemons, rind of
3 tablespoons lemon juice
2 teaspoons sugar
salt and pepper

Steps:

  • Cook rice until tender to bite, according to package directions, then pour into a large bowl.
  • Drain marinade from artichokes into bowl with rice.
  • Chop artichokes and add to rice.
  • Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
  • Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
  • Season to taste with salt and pepper.
  • Taste, add a drop or two of olive oil if you feel the salad needs it.

Nutrition Facts : Calories 43.3, Fat 0.3, SaturatedFat 0.1, Sodium 228.4, Carbohydrate 10, Fiber 3.2, Sugar 4.8, Protein 2.1

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Cook the rice according to package directions. You want the rice to be tender but not mushy.
  • Let the rice cool completely before assembling the salad. This will help prevent the salad from becoming soggy.
  • Use a variety of vegetables in your salad. This will add flavor, texture, and color.
  • Don't be afraid to experiment with different herbs and spices. This is a great way to customize the salad to your liking.
  • Dress the salad lightly. You don't want the dressing to overpower the other flavors in the salad.
  • Serve the salad immediately, or chill it for later. This salad is best served fresh, but it can also be chilled for up to 2 days.

Conclusion:

Lemon rice salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious salad, give lemon rice salad a try!

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