10 interesting salads with rice

A delicious mix with crab sticks, corn, tuna, chicken, cucumber, cheese, nuts and more.

3 important points

1. The ingredients are dry weight of rice. To cook it correctly, follow the advice of the this article.
2. Before cooking rice salad need to cool down.
3. Mayonnaise can be cooked independentlyReplace sour cream or the other sauces.

1. Salad with rice, crab sticks, corn, eggs and cucumber

Ingredients

• 60 g of white rice;
• 4 eggs;
• 250 g of surimi;
• 1 cucumber;
• ½ red onion;
• 120 g of canned corn;
• a few sprigs of parsley or dill;
• salt - to taste;
• 3 tablespoons of mayonnaise.

preparation

Boil rice. Cook hard-boiled eggs, cool and clean. Cut the eggs, crab sticks, cucumber and onion into small cubes. Add the rice, corn, chopped herbs, salt and mayonnaise and mix.

2. Salad with rice, chicken, baked peppers, peas and olives

Ingredients

• 70 g of white rice;
• 200-250 g of chicken;
• 2-3 red bell pepper;
• 100-150 g of canned or frozen peas;
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• salt - to taste;
• a handful of olives;
• a few feathers of green onions;
• a few sprigs of dill;
• 2-3 tablespoons of olive oil;
• 1 tablespoon white wine vinegar;
• 1 teaspoon of grainy mustard;
• ground black pepper - to taste.

preparation

Boil rice and chicken until tender. Arrange the peppers on a baking sheet, the laid foil. Place in a preheated 200 ° C oven for 25-30 minutes. Cool peppers, peel them from the skin and seeds and cut into small cubes. The same chilled chicken pieces cut.

If using frozen peas, boil it in boiling salted water for a few minutes until soft. Then cool in ice water to keep the bright color. Cut the olives into small pieces and chop the greens.

Put all the prepared ingredients in a bowl. Mix oil, vinegar, mustard, salt and pepper. Season the salad resulting mixture.

3. Salad with rice, tuna, tomatoes, corn, olives and eggs

Ingredients

• 150 g of rice "arborio" or other white rice;
• salt - to taste;
• 2 eggs;
• a handful of olives;
• 200-250 g of cherry tomatoes;
• 250 g of canned tuna;
• 250 g of canned corn;
• 2 tablespoons of lemon juice;
• 3 tablespoons olive oil;
• ground black pepper - to taste.

preparation

Boil the rice in salted water. Cook hard-boiled eggs, cool and clean. Cut the eggs and olives into large chunks. Cut the tomatoes in half. Lightly mash the tuna with a fork.

Put in a bowl of rice, eggs, olives, tomatoes, corn and tuna. Add the lemon juice, oil, salt and pepper and toss the salad. Store it in the fridge for a couple of hours, then it will be even tastier.

4. Puff salad with rice, salmon, avocado and cheese

Ingredients

• 50 g of white rice;
• salt - to taste;
• 200 g salted salmon;
• 60 g of hard cheese;
• 100 g of the cheese curd;
• 3 tablespoons mayonnaise;
• a few sprigs of dill;
• 1 avocado;
• ½ lemon.

preparation

Boil the rice in salted water. Cut the salmon into small cubes. Grate hard cheese on a coarse grater and mix with half the cheese curd. Add two tablespoons of mayonnaise and chopped dill and mix well.

Cut the avocado into small cubes and sprinkle with lemon juice so they do not darken. Put the salad layers in the following order: half fish, rice, avocado, cottage cheese mixture, the remaining fish, mayonnaise and hard cheese.

5. Salad with rice, beets, goat cheese and pine nuts

Ingredients

• 180 g of brown rice;
• salt - to taste;
• 1 bay leaf;
• 30 g of pine nuts;
• 2 teaspoons of olive oil;
• 2 small onions;
• 3-4 cloves of garlic;
• 4 secondary beet;
• ground black pepper - to taste;
• 2 teaspoons finely grated lemon peel;
• a few sprigs of parsley;
• 60 g soft goat cheese.

preparation

Fig Boil in salted water with leafs. Put the nuts in a pan with hot oil and fry, stirring about 5 minutes on medium heat. Put on a plate.

A little turn down the heat and place in a pan with chopped onions and garlic. Cook about 8 minutes. Meanwhile, slice the beets medium cubes. Add it to the vegetables, season with salt and pepper. Cover and cook, stirring occasionally for 25 minutes. If beet adheres to the pan, pour a little water.

Mix zazharku, rice, half nuts, lemon zest and most of the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese and parsley.

6. Salad with rice, cucumber, walnuts and mint

Ingredients

• 180 g of white rice dlinnozornogo;
• 100-120 g of chopped walnuts;
• 1-2 cucumber;
• a few sprigs of dill;
• twigs somewhat mint;
• 1 lemon;
• 2 tablespoons olive oil;
• 1 tablespoon of apple cider vinegar;
• 1 tablespoon tahini (a recipe is, this article);
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon sugar or honey.

preparation

Boil rice. Fry nuts on a dry pan for 5 minutes. Cut the cucumber into cubes, chop the dill and mint leaves.

Connect the juice of half a lemon, oil, vinegar, tahini, salt, pepper, sugar or honey. Complete the prepared dressing ingredients and mix. Pour the juice of the remaining lemon salad and leave for 10 minutes to uncover the flavor.

7. Salad with rice, tuna and pickled cucumbers

Ingredients

• 100 g of white rice dlinnozornogo;
• 140 g of canned tuna;
• 2 pickles;
• 2 tablespoons olive oil;
• 1-2 tablespoons of lemon juice;
• salt - to taste;
• ground black pepper - to taste.

preparation

Boil rice. Tuna mash with a fork. Cut the cucumber into small cubes. Add the prepared ingredients, oil, lemon juice, salt and pepper and stir.

8. Salad with rice, grapes, nuts and feta

Ingredients

• 180 g of brown rice;
• 100 g of cashew;
• 300 g of white grape;
• 150 g of feta;
• ½ small red onion;
• 2 tablespoons of lemon juice;
• 2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• ½ bunch of parsley.

preparation

Boil rice. Put cashew on baking and put in a preheated 180 ° C oven for 3-5 minutes. The nuts should be lightly browned. You can also fry them in a dry pan.

Cut grapes in half and remove seeds, if they exist. Cut the feta into cubes medium, and onions - small.

Mix the lemon juice, oil, salt and pepper. Pour filling half the rice and mix well. Add the grapes, feta, onion, chopped parsley and cooled nuts. Pour the remaining dressing and toss.

9. Puff salad with rice, chicken, prunes, cucumber and cheese

Ingredients

• 100 g of white rice dlinnozornogo;
• 200 g of chicken;
• salt - to taste;
• 2 eggs;
• 1 cucumber;
• 100 g of dried prunes;
• 100 g hard cheese;
• a few tablespoons of mayonnaise.

preparation

Boil rice and chicken until cooked. Podsolite Fig. Cook hard-boiled eggs. Cut the cucumber, prunes, cooled eggs and chicken in small cubes. rub cheese on a fine grater.

Put the salad layers in the following order: rice, chicken, prunes, cucumber, eggs and cheese. Each layer, except the last lubricate mayonnaise. Place the salad in the refrigerator for 1-2 hours.

10. Salad with rice, bell pepper, carrots and honey-soy sauce

Ingredients

• 180 g of brown rice;
• 2 red bell peppers;
• 2 carrots;
• ½ green onion beam;
• 1 bunch basil;
• 4 tablespoons of apple cider vinegar;
• 2 teaspoons sesame oil;
• 2 teaspoons honey;
• 2-3 tablespoons of soy sauce;
• ground black pepper - to taste.

preparation

Boil rice. Cut the pepper into cubes medium. Grate the carrots on a grater for Korean carrot. Chop onion and a knife to tear the hands basil.

Mix the vinegar, oil, honey and soy sauce. Pour salad dressing, season with pepper and mix.