Best 2 Pea And Rice Salad Recipes

Indulge in a symphony of flavors with our delectable pea and rice salad, an explosion of textures and colors that will tantalize your taste buds. This vibrant salad is not only aesthetically pleasing but also incredibly versatile, easily adaptable to your dietary preferences and pantry staples. Featuring an array of fresh and wholesome ingredients, including succulent peas, aromatic herbs, and fluffy rice, this dish is a perfect blend of nutrition and indulgence. Whether you're seeking a light and refreshing lunch option, a delightful side dish, or a healthy meal prep, this pea and rice salad has got you covered. Join us on a culinary adventure as we delve into the secrets behind this extraordinary dish, exploring variations, essential ingredients, and step-by-step instructions to create a salad that will leave you craving for more.

Let's cook with our recipes!

CHICKEN AND SNAP PEA WILD RICE SALAD

Chicken and Snap Pea Wild Rice Salad image

I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.

Provided by Stacey

Categories Salad Grains Rice Salad Recipes

Time 5h15m

Yield 10

Number Of Ingredients 17

Ingredients

1 ½ cups uncooked wild rice
6 cups water
⅓ cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon white sugar
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dried tarragon, crumbled
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅔ cup safflower oil
3 cups cubed cooked chicken
1 cup sliced celery
½ cup chopped fresh parsley
½ cup sliced green onion
½ pound sugar snap peas, strings removed
½ cup toasted slivered almonds

Steps:

Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g

PEA AND RICE SALAD

Pea and Rice Salad image

Chef Dee has a pea salad recipe that I was about to try but I don't use Miracle Whip. As I kept changing things, it became a different recipe. So, thanks for the inspiration, Dee. Here's my take...

Provided by Happy Harry 2

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup green peas, fresh or frozen (thawed*)
1/4 cup scallion, white and green parts, diced
1/2 cup celery, diced (peeled**)
2 cups white rice, steamed (can use brown rice)
1/2 cup low-fat mayonnaise
1/4 cup monterey jack cheese (or other yellow sharp)
1/4 cup mozzarella cheese
lettuce (your choice of type)

Steps:

Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
Cut Jack cheese into short strips.
Grate Mozzarella cheese.
When rice is completely cooled, mix all the ingredients together.
Use the lettuce to line the serving plate.
Pile salad in mound.
Serve at room temperature.
If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
* If using frozen peas, make sure to drain the water before adding to salad.
** Peel the celery just like a carrot. It removes the stringy part.

Tips:

To save time, use frozen peas instead of fresh peas.
If you don't have fresh mint, you can use dried mint instead. Just add 1/4 teaspoon of dried mint to the salad.
For a more flavorful salad, use a good quality olive oil.
If you like spicy food, you can add a pinch of cayenne pepper to the salad.
This salad can be served as a main course or a side dish.

Conclusion:

This pea and rice salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover rice. The salad is packed with protein, fiber, and vitamins, and it is also very easy to make. So next time you are looking for a quick and easy meal, give this pea and rice salad a try.