Best 2 Veggie Rice Salad Recipes

When it comes to cooking a delicious and healthy dish, veggie rice salad is a perfect choice. With its vibrant colors, delightful flavors, and versatility, this salad is sure to become a favorite in any kitchen. Whether you're looking for a light lunch or a hearty dinner option, this guide will walk you through the steps to create the perfect veggie rice salad. With variations ranging from classic to exotic, we'll explore a variety of recipes that cater to different tastes and dietary preferences. So gather your ingredients, put on your apron, and let's dive into the delightful world of veggie rice salads!

Here are our top 2 tried and tested recipes!

ARGENTINE RICE-VEGGIE SALAD

Argentine Rice-Veggie Salad image

Make and share this Argentine Rice-Veggie Salad recipe from Food.com.

Provided by Boomette

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup white rice
salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

Steps:

In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.

VEGGIE RICE SALAD

Veggie Rice Salad image

This recipe is a crunchy, tangy salad. It's a great use for leftover rice and quick to prepare.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 cup cooked rice
1/3 cup shredded carrot
1/4 cup diced celery
1/4 cup diced green pepper
1 jar (2 ounces) diced pimientos, drained
1 green onion, thinly sliced
2 tablespoons vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon sugar
Salt and pepper to taste

Steps:

In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving.

Nutrition Facts :

Tips:

Use Fresh Vegetables: The fresher the vegetables, the better your rice salad will taste. Try to use vegetables that are in season and at their peak of ripeness.
Cook the Rice Properly: Cook the rice according to the package directions or your preferred method. Make sure the rice is cooked through but not mushy.
Use a Variety of Vegetables: The more variety of vegetables you use, the more flavorful and colorful your rice salad will be. Try to include a mix of colors, textures, and flavors.
Don't Overdress the Salad: A little bit of dressing goes a long way. Overdressing the salad will weigh it down and make it soggy.
Let the Salad Chill: After you make the rice salad, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to become more refreshing.

Conclusion:

Veggie rice salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With its endless variations, you can easily customize it to your own taste preferences and dietary needs. So next time you're looking for a quick and easy meal, give veggie rice salad a try!

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