The rice salads They are ideal for the summer, but in reality we are facing a very complete dish, which can be enjoyed at any time of the year. With the carbohydrates provided by rice and some protein (such as tuna or chicken) we are facing an ideal single dish, very helpful.
Next we are going to present you 15 rice salads, with alternatives for all tastes and the odd surprising salad. Let us begin!
1. Poke salad with rice, salmon and avocado
Poke is a recipe of Hawaiian origin that in a few years has gone from being an exotic delicacy to appearing on the menus of the best restaurants. It generally combines rice with sushi or raw fish, vegetables and all kinds of natural accompaniments that make it a complete, tasty and healthy unique dish. And this poke salad with rice, salmon and avocado, is the best example.
We clean the salmon loin, removing the bones and skin, and cut it into cubes. Add the soy sauce, sesame oil, grated fresh ginger, stir well and marinate for 15 minutes. Whether we prepare it in the hot season or not, we put it in the fridge so it doesn’t spoil. Meanwhile we prepare the sushi rice, cooking it in salty water following the manufacturer’s instructions. We mix the rice vinegar with the sugar and heat in the microwave so that the latter dissolves. Add to the rice and cool by fanning while stirring to separate the grains. Cut the half avocado into slices, the cherry tomatoes into halves, the cucumber into the thin discs and the onion into julienne strips. We place the poké by dividing the rice into two deep bowls and distributing, on the surface, the avocado, tomatoes, cucumber and onion. Garnish with cashew nuts and chia seeds. Sprinkle with a little lime juice and serve immediately.
2. Rice salad with roast chicken, asparagus and corn
This rice salad with roast chicken, asparagus and corn with a special dressing will solve your menu for any day of the week. In addition to being great for a single dish at dinner or at lunchtime, it can also be a perfect starter or garnish to accompany a barbecue or take to work.
Ingredients for four people: 200 g of basmati rice, 50 g of whole grain corn, 100 g of cooked wild asparagus, 100 g of tomato, two tablespoons of extra virgin olive oil, one tablespoon of vinegar, two tablespoons of mayonnaise, a pinch of cumin , 200 g of roast chicken breast, two kumquat cut into slices.
Elaboration: We start by soaking the basmati rice for a few minutes so that it softens and drop some starch. Then we cook it following the manufacturer’s instructions – it will take about twelve minutes – and when we have it ready, we drain it well in a colander. In order to make the dressing, Mix the oil, vinegar and mayonnaise in a bowl and add a pinch of ground cumin. Mix well until emulsified and reserve. Chop the green asparagus into small pieces and drain the cooked corn from the can. We cut the tomatoes into small portions and prepare the roast chicken, cutting the breast into small portions. If you have some sauce from the chicken, it is also good to mix in our dressing, lightening it a bit and adding more flavor. We finish by mixing the ingredients so that they are well distributed and we dress just before eating the salad, so that the ingredients do not stay straight but maintain their smoothness and texture. Garnish with the kumquat cut into very thin slices and a little fresh thyme. In case of preparing this salad to take to work, we will bring the dressing in a closed glass jar that we will shake at the last moment before serving over the salad.
3. Asian Tofu, Rice and Broccoli Salad
The rice provides the carbohydrates, the tofu the proteins, the pistachios the fat and the broccoli the vitamins and antioxidants. This salad is perfect.
Ingredients for four people: 300 g of basmati rice, 20 g of fresh ginger, 60 ml of lime juice, 40 ml of soy sauce, 15 ml of sriracha sauce, 30 ml of sesame, sunflower or corn oil, 450 g of firm tofu, 700 g of broccoli, 20 g of fresh coriander, 20 g of basil, 30 g of pistachio.
Elaboration: In a pot we cook the rice according to the manufacturer’s instructions, once cooked we separate it with a fork so that the loose grains remain and let it cool. While in a bowl or in the glass of a food processor we mix the peeled and grated fresh ginger, the lime juice, the soy sauce, the oil and two tablespoons of water. Blend with a mixer and marinate the diced tofu in this mixture for 20 minutes. We steam or in abundant boiling water as preferred, the broccoli flowers until they are cooked, but crisp. We separate, we pass them through ice water to cut the cooking, and we spread them in a source and let them cool. To finish on a tray we put the rice, add the broccoli flowers, add the tofu and its marinade, chop the fresh herbs and the peeled pistachios on top. We serve.
4. Summer rice salad
You cannot miss this rich summer rice salad, which, as its name suggests, is designed for the summer season.
Ingredients: 200 gr of basmati rice, 6 black olives, 12 capers, 2 boiled eggs, 1 can of tuna, 2 slices of canned pineapple, 4 cherry tomatoes, 16 raisins, 6 prawns, salt. For the dressing: 4 tablespoons of extra virgin olive oil, 2 tablespoons of mustard, 1 tablespoon of liquid cream.
Elaboration: first we cook the rice, preferably long-grained, basmati or jasmine type, and we cool it under tap water. We also take the opportunity to cook the eggs and hydrate the raisins, as well as cut all the ingredients into small pieces, except for the tuna, which we will leave in larger pieces to decorate. For the dressing, we mix the ingredients until we obtain a creamy and fluid sauce that we can serve separately so that each one can be served to their liking.
5. Brown rice, melon and sesame salad
Is there any fruit more summery than melon? Well, maybe watermelon and peaches, but in any case, this Brown Rice, Melon and Sesame Salad is a great option to cut the heat.
Ingredients: 150 gr of brown rice, 1 Italian white pepper, 2 melon slices, cherry tomatoes, sesame seeds, olive oil, balsamic vinegar, black salt flakes and pepper.
Elaboration: The first thing is to cook the rice, taking into account that brown rice takes longer to cook and water. While the rice is cooling, dice the bell peppers and melon, and the tomatoes in half. Finally, sprinkle with sesame seeds and black salt flakes, which will add a lot of color to the salad. Season to taste with oil, balsamic vinegar and pepper.
6. Rice and octopus salad with pesto
To prepare this recipe you have to try to have a good, tender and tasty octopus, so that this simple recipe is a success. The rice is better if it is long, basmati or similar, so that it is loose and we can mix it well with the pesto.
Ingredients: 140 g of basmati or long grain rice, 30 ml of basil pesto, half a chive, a leg of cooked octopus, caviar or roe substitute, 5 ml of lemon juice, 30 ml of olive oil, 5 ml of Sherry vinegar or apple, ground black pepper and salt.
Elaboration: We will start by preparing the rice. To do this, we follow the instructions on the package, although in general the basmati is cooked in plenty of boiling salted water for about 18-20 minutes. You have to drain it as soon as it is ready and rinse it with cold water. Drain well again. If the pesto sauce is very thick, reduce it with a little water, which we can use from the one used for cooking rice, or with olive oil. Add to the cooled rice and mix very well. Add the finely chopped chives and a dash of black pepper. Cut the octopus into small slices or cubes and mix with lemon juice. Arrange a bed of rice with pesto and spread the octopus on top. Add a few teaspoons of caviar substitute, make a vinaigrette with the extra virgin olive oil and vinegar and season.
7. Seafood salad with rice
The preserves They are great products to have in the pantry, as long as we choose the best quality and healthiest ones. For this dish we only have to cook the rice, best of a long and aromatic variety, combine with the rest of the ingredients and let it cool or drink at room temperature.
Ingredients for two people: 150 g of long basmati rice, 1 can of pickled or natural mussels, 1 can of natural cockles, 4-5 anchovies, 140 g of natural cooked corn, 1 large carrot, 1 chilli or fresh chili, 100 g of cooked prawns or prawns, 2 tablespoons of extra virgin olive oil, 1 teaspoon of vinegar, 1/2 lemon, dill or parsley, black pepper and salt.
Elaboration: We start by cooking the rice in plenty of salty water, leaving it just right, following the directions on the package. Drain, rinse and chill. Reserve. Open the preserves. If we want a more intense marine flavor, we can save a tablespoon of the liquid from the cocklesIt is very rich and will give more power to the dressing. Gently drain the mussels and cockles, remove the anchovies and chop them. We can cook natural corn, but a canning will save us time. You have to make sure they are natural, without sugar and preferably without salt. Rinse carefully with water and drain. Mix everything with the rice in a bowl. Wash the carrot and chilli. Peel the carrot with a vegetable peeler and finely grate over the rice. Add the chilli cut into thin slices, without the seeds. Add the cooked and peeled prawns or prawns and dill or parsley to taste. Whisk the liquid from the cockles with the olive oil, vinegar, the juice of half a lemon and a pinch of salt and pepper. Season to taste and mix everything gently.
8. Lentil salad with rice and vegetables
Who says lentils are only for winter? Because it seems to me that this salad is the most refreshing we can have this summer, as well as very …