Rice salads: curious and different recipes
The rice It is a tremendously versatile food, as well as delicious and very easy to prepare. From a nutritional point of view it becomes a delicious source of energy, being very rich in carbohydrates, so it is a food that acts as fuel for our body.
But its qualities do not end here, given that being low in sodium and being free of cholesterol becomes a wonderful option for those who have high blood pressure (that is, high blood pressure) and for those with high cholesterol, given that It contains harmful fats.
With this food we can also elaborate the rice water, interesting not only for the treatment and cure of diarrhea, but also useful at the time of take care of the skin and hair in a totally natural way
If you want to prepare fresh and light recipes with rice, with this food it happens the same as with the pasta: we can prepare various salad dishes and taste them in the summer. We propose some delicious recipes for this.
Rice salad recipes
Light salad of rice, peas and ham
Ingredients:
- A cup of long grain rice.
- 2 cups of water and a little salt to cook the rice.
- A pot of baby carrots.
- 100 grams of peas
- 100 grams of cherry tomatoes
- 100 grams of black olives without bone.
- A splash of extra virgin olive oil.
- 150 grams of ham ham taquitos
Elaboration:
We put the water, salt the rice to cook, uncovered and with slow fire.
We cook respecting the cooking time indicated in the rice package or until the water is consumed.
Turn off the heat, cover the rice and let it rest for 10 minutes.
We uncover the rice and with the help of two forks we move it so that it is released.
Then we passed the rice through cold water and we drained it well.
We have the rice in a salad bowl and add the trickle of olive oil, and we mix it well with the rice and we reserve it.
We cook the peas until they are tender.
We open the baby carrot jar and drain them.
We wash the cherry tomatoes well.
We cut the olives and the ham in small pieces.
We add all the above ingredients above the rice, stir and reserve the rice salad in the fridge until the moment of serving.
Salad of rice, melon and ham
Ingredients:
- A cup of basmati rice or long grain rice.
- 2 cups of water and a little salt to cook the rice.
- Melon taquitos, (3 slices of melon).
- Serrano ham taquitos.
- Extra virgin olive oil
- Balsamic vinegar.
- A pinch of salt.
- A pinch of ground black pepper.
Elaboration:
In a cauldron we put water, salt and rice to cook.
We cook with the cauldron uncovered and with slow fire, we will respect the time of cooking that they indicate us in the package of the rice or until the water is consumed and the rice is tender.
Turn off the heat, cover the rice and let it rest for 10 minutes.
After the time, we uncover the rice and stir it to release.
We passed the rice by cold water and we drained it well.
Mix the olive oil with the balsamic vinegar, add the pinch of salt, the pinch of black pepper, stir and toss over the rice stirring.
Next we add the melon and serrano ham taquitos to the rice.
We will reserve the rice salad in the fridge to serve it cold.
Rice salad with vegetable mix and yogurt sauce
Ingredients:
- A cup of long grain rice.
- 2 cups of water and a little salt to cook the rice.
- A mix of vegetables.
- A little grated cabbage.
- Extra virgin olive oil
Ingredients for yogurt sauce:
- A natural yogurt or a Greek yogurt.
- A splash of extra virgin olive oil.
- A teaspoon of Dijon-type mustard.
- A pinch of salt.
- A pinch of ground black pepper.
- A few leaves of mint.
Elaboration:
We cook the rice with low heat until the water is consumed and the rice is tender, we watch to avoid that the rice passes to us.
Remove the rice from the heat, and let stand covered for 10 minutes.
We uncover the rice and stir it to release, we pass the rice through cold water and let it drain well.
In a pot we put water to heat with a little salt to cook the mix of vegetables and when they are tender we drain them and add them to the rice.
We stir to mix well.
We put the rice and vegetables in a salad bowl.
Wash the cabbage and grate a piece and add it to the rice and vegetables.
In a bowl we put the yoghurts, add a splash of olive oil, the teaspoon of mustard, the washed leaves and chopped mint and salt pepper.
Stir well the yogurt sauce and pour over the salad of rice and vegetables.
We reserve the rice and vegetable salad in the fridge until the moment of serving it. ThemesRice recipes
