Best 5 Next Day Rice And Broccoli Salad Recipes
If you have some leftover rice and broccoli, you can easily turn them into a delicious and healthy salad that is perfect for lunch or dinner. This next-day rice and broccoli salad is packed with flavor and nutrients, and it is a great way to use up leftovers. You can also add other ingredients to the salad, such as shredded chicken, cheese, or nuts, to make it even more filling and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
BROCCOLI-RICE SALAD
Looking for a new side for chicken, fish or beef? A flavored rice mix jump-starts this one that includes broccoli and chickpeas.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Make rice and sauce mix as directed on package. Cool 15 minutes.
- Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.
- In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 5 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
- Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
- Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 2 grams, TransFat 0 grams
NEXT DAY RICE AND BROCCOLI SOUP
Provided by Food Network
Time 25m
Number Of Ingredients 7
Steps:
- Heat butter in a small saucepan. Add onion or shallots, and apple, cover and cook over low heat for 5 minutes or until tender. Add cooked broccoli, rice and broth, cover and simmer 5 minutes to reheat. Season to taste with salt and pepper. Serve as is, or better yet, puree in blender. If thick, thin with water; adjust seasoning.
BROWN RICE SALAD
A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!
Provided by dakota kelly
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 16
Steps:
- Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
- In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g
BROCCOLI AND RICE
A short list of ingredients helps keep the cost down for this quick-to-cook side dish from Betty Janway of Ruston, Louisiana. Each serving costs just 47 cents.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 707mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
Tips:
- Cook rice perfectly: Use the right ratio of water to rice, cook it over medium heat, and let it rest before fluffing.
- Choose fresh, crisp broccoli: Look for broccoli crowns that are deep green and tightly closed.
- Blanch the broccoli: This will help it retain its vibrant color and crisp texture.
- Make a flavorful dressing: Use a combination of olive oil, vinegar, Dijon mustard, honey, and salt and pepper to create a tangy and balanced dressing.
- Add some crunch: Top the salad with nuts, seeds, or crumbled bacon for added texture.
- Serve immediately or chill: This salad can be enjoyed immediately or chilled for later.
Conclusion:
Next-day rice and broccoli salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a picnic. With its combination of flavors and textures, this salad is sure to be a hit with everyone. So next time you have leftover rice, don't let it go to waste - turn it into a delicious and satisfying salad!
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