Rice Salad Recipe
Prepare to tantalize your taste buds with this delightful Rice Salad recipe! Perfect for a quick lunch or as a side dish at your next gathering, this salad is bursting with flavors and nutritious ingredients. 🥗✨
Total Time: 42 minutes
Prep Time: 12 minutes
Cook Time: 30 minutes
Servings: 4 small salad bowls
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Cooked rice |
| 2 | Yellow bell peppers |
| 2 | Red bell peppers |
| 1 cup | Green beans |
| 2 | Spring onions |
| 1 | Onion |
| 2 | Carrots |
| 1 bunch | Coriander leaves |
| 10 sprigs | Fresh parsley leaves |
| 1 1/2 cup | Mushrooms |
| 1 1/2 tbsp | Olive oil |
| 1 tbsp | Canola oil |
| To taste | Salt |
| To taste | Black pepper powder |
| 1 tsp | Coriander powder |
| 1 tsp | Cumin powder |
| 2 tbsp | Low sodium soy sauce |
| To taste | Lemon juice |
Instructions:
-
Prepare the Vegetables:
- Heat olive oil in a large pan over high heat.
- Add chopped yellow and red bell peppers, green beans, spring onions, onion, carrots, and mushrooms to the pan.
- Sauté for 2-3 minutes until the vegetables are slightly tender.
-
Season the Vegetables:
- Season the sautéed vegetables with salt, black pepper powder, coriander powder, cumin powder, and low sodium soy sauce.
- Stir well to coat the vegetables evenly with the seasoning.
- Turn off the heat and allow the mixture to cool to room temperature.
-
Assemble the Salad:
- In a large salad bowl, place the cooked rice.
- Add the cooled vegetable mixture on top of the rice.
- Finely chop coriander and parsley leaves and sprinkle them over the salad.
-
Finish and Serve:
- Squeeze fresh lemon juice over the salad.
- Gently toss all the ingredients together until well combined.
- Serve the rice salad cold.
- For an extra touch, garnish with lemon wedges, diced tomatoes, and a mixture of coarsely crushed salted peanuts and walnuts.
Nutritional Information:
- Calories: 360.5 per serving
- Fat Content: 6g
- Saturated Fat: 0.9g
- Cholesterol Content: 0mg
- Sodium Content: 824.9mg
- Carbohydrate Content: 70.8g
- Fiber: 6.1g
- Sugar: 6.7g
- Protein Content: 7.5g
Recipe Notes:
- This Rice Salad is a versatile dish that can be customized to your liking. Feel free to add or substitute any vegetables according to your preference.
- For a protein boost, you can add cooked chicken, tofu, or chickpeas to make it more satisfying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just be sure to give it a good mix before serving again.
- Experiment with different dressings or vinaigrettes to change up the flavor profile of this salad. A sesame ginger dressing or a balsamic vinaigrette would complement the ingredients beautifully.
