Best 2 Veggie Rice Salad Recipes

Indulge in a symphony of flavors and textures with this delightful Veggie Rice Salad, a culinary masterpiece bursting with freshness and goodness. This versatile dish, perfect for lunch, dinner, or a potluck gathering, offers a vibrant blend of crisp vegetables, fluffy rice, and a tangy dressing that tantalizes your taste buds. With three variations to choose from, there's a perfect recipe for every palate and preference.

Here are our top 2 tried and tested recipes!

ARGENTINE RICE-VEGGIE SALAD

Argentine Rice-Veggie Salad image

Make and share this Argentine Rice-Veggie Salad recipe from Food.com.

Provided by Boomette

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup white rice
salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

Steps:

In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.

VEGGIE RICE SALAD

Veggie Rice Salad image

This recipe is a crunchy, tangy salad. It's a great use for leftover rice and quick to prepare.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 cup cooked rice
1/3 cup shredded carrot
1/4 cup diced celery
1/4 cup diced green pepper
1 jar (2 ounces) diced pimientos, drained
1 green onion, thinly sliced
2 tablespoons vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon sugar
Salt and pepper to taste

Steps:

In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving.

Nutrition Facts :

Tips:

Use fresh, high-quality vegetables. This will ensure that your salad is flavorful and nutritious.
Cook the rice according to package directions. Be sure to rinse the rice before cooking to remove any starch.
Let the rice cool completely before adding it to the salad. This will help to prevent the salad from becoming mushy.
Chop the vegetables into small, bite-sized pieces. This will make the salad easier to eat.
Use a variety of vegetables in your salad. This will add flavor, color, and nutrients.
Don't be afraid to experiment with different dressings. There are many different ways to dress a veggie rice salad, so find one that you like.
Serve the salad immediately or store it in the refrigerator for later. Veggie rice salad is a great make-ahead dish.

Conclusion:

Veggie rice salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a side dish. It's packed with fresh vegetables, cooked rice, and a flavorful dressing. With so many different variations, there's sure to be a veggie rice salad recipe that everyone will love. So next time you're looking for a healthy and satisfying meal, give veggie rice salad a try.