Salad with rice - a self-sufficient nourishing and nutritious snack, which can be cooked for the second on weekdays or included in the festive menu. As an accompaniment to boiled useful groats use meat, fish, seafood, mushrooms or vegetables.
What salad can be cooked with rice?
Gathered to prepare a dish, it is important not only to choose a suitable recipe and purchase all the necessary products, but also to know how to cook rice for a salad or to prepare for it refueling.
- To get crumbly rice porridge to add to the salad you need to stop your choice on the croup of a long-grained variety or apply steamed.
- Budget rice varieties preferably boil in a large volume of water until ready, and then rinse. A quality product is cooked on a quiet fire under the lid, adding one part of it to two portions of water.
- The rice base is especially harmoniously combined with fish meat, canned food, crab sticks, shrimps or squid. No less tasty snack will be with boiled, fried or baked chicken, turkey, other meat.
- Mushrooms will invariably accompany the lean version of the dish.
- As a refueling for snacks, use mayonnaise, sour cream based sauce or a mix of vegetable oil, vinegar or lemon juice with seasonings.
Mimosa salad with rice
Traditionally, a salad with rice and canned fish "Mimosa" is cooked with boiled potatoes, which are grated on a grater. In this case, the vegetable will be replaced by crumbly rice porridge. More delicate taste of snacks will be if instead of onions take green, and more saturated when using fried carrots instead of boiled.
Ingredients:
- rice - 100 g;
- eggs - 5 pcs .;
- canned fish - 1 can;
- cheese hard - 200 g;
- carrots - 2-3 pcs .;
- onion - 1 piece;
- mayonnaise - 300 g;
- salt, pepper, herbs.
Preparation
- Grate the boiled carrots, individually boiled squirrels and yolks.
- Slice the onions into cubes, knead canned food with a fork, boil and cool the rice.
- Lay in layers, promazyvaya everyone with mayonnaise, rice, fish, onions, cheese, protein and carrots.
- Finish decorate the salad with rice, spreading the top layer of yolk.
Classic crab salad with rice - recipe
A classic crab salad with rice and corn is a regular at the festive feast. The appetizer is prepared quickly, delighting always with an excellent result, which is easy to diversify, adding to the composition of other components. More piquant and sharp taste will be with onions or green onions, and extra juiciness will be gained by adding the pulp of fresh tomatoes.
Ingredients:
- rice - 50 g;
- eggs - 2 pieces;
- crab sticks - 200 g;
- fresh cucumber - 2 pcs .;
- canned corn - 200 g;
- onion - 1 piece;
- mayonnaise - 150 g;
- salt pepper.
Preparation
- Boil and cool the rice.
- Add the diced eggs, cucumber, crab sticks and corn.
- Season crab salad with rice mayonnaise, salt, pepper, stir.
Salad with rice and liver cod - recipe
Salads with rice, the recipes of which presume the use of all kinds of canned food, are particularly in demand due to simplicity of execution and excellent taste. An exquisite addition to rice porridge will be the cod liver. Marinated cucumbers can be replaced with salted or fresh, and dill parsley or cilantro.
Ingredients:
- rice - 1/3 cup;
- eggs - 4 pieces;
- liver of cod - 1 pot;
- pickled cucumbers - 3 pcs .;
- onion green - 1 bunch;
- salt, pepper, mayonnaise.
Preparation
- Boil and cool the rice.
- Boiled eggs are cut into cubes, add to the rice.
- There also send a forked cod liver, sliced cucumbers, green onions.
- Season salad from cod liver with rice mayonnaise, salt and pepper.
Salad with tuna canned and rice
Another version of snacks with canned food is a salad with tuna and rice. Refresh the taste of the dish added to the fresh cucumber, and hard cheese, diced or grated, will add nutritional value and additional creamy notes. Supplement the salad with canned green peas or beans.
Ingredients:
- rice - 1/3 cup;
- eggs - 4 pieces;
- canned tuna - 1 can;
- fresh cucumbers - 3 pcs .;
- hard cheese - 50 g;
- greens and green onions - to taste;
- salt, pepper, mayonnaise.
Preparation
- Knead the fish with a fork.
- Add the boiled and cooled rice, sliced cucumbers, cheese, boiled eggs and greens.
- Season salad with tuna and rice with mayonnaise, salt, pepper, stir.
Salad with squid and rice
Salad with squid and rice and egg is a more useful interpretation of the famous crab snack. Squid carcasses are cleaned before use, boiled in boiling water for no more than a minute, after which they are dipped in cold water and allowed to drain. The form of slicing seafood is not important: it can be cubes, straws or rings.
Ingredients:
- rice - 70 g;
- eggs - 4 pieces;
- squid - 300 g;
- canned corn - 200 g;
- lemon juice - 3 tbsp. spoons;
- red onion - 1 pc .;
- salt, sugar, mayonnaise.
Preparation
- Sliced onions marinate for 15 minutes in lemon juice, adding a pinch of salt and sugar.
- Boil eggs, squid, cut into rice.
- Mix the ingredients by adding corn, salt, mayonnaise.
- Onions are thrown back on a sieve and mixed into a salad with rice after the juice has drained off.
Salad with shrimps and rice - recipe
An exquisite salad with shrimps and rice is worthy of a festive presentation. Shrimp can be added to the snack both in cooked until cooked and fried. Shellfish must be cleaned beforehand. Choosing avocados, give preference to fruits with ripe juicy and moderately soft flesh.
Ingredients:
- rice - 70 g;
- eggs - 3 pieces;
- shrimps peeled - 250 g;
- canned corn - 200 g;
- avocados - 1 piece;
- salt, pepper, herbs, mayonnaise.
Preparation
- Boil rice, shrimp and eggs, the latter is cleaned, cut into cubes.
- Clean the avocados, get rid of the stone, shred slightly.
- Combine the prepared ingredients, add corn canned, salt, pepper, mayonnaise, mix.
Salad with rice and mushrooms
Salad with rice and mushrooms is suitable for serving to a lean table or inclusion in a vegetarian menu. Wild rice can be replaced by any long-grain, and instead of shiitake use available mushrooms. Assorted aromatic dry herbs can be made to your taste, adding, for example, basil or oregano.
Ingredients:
- wild rice - 200 g;
- shiitake mushrooms - 10 pcs .;
- white dry mushrooms - 1 handful;
- garlic - 2 teeth;
- onion - 1 piece;
- parsley - 1 bunch;
- vegetable broth - 200 ml;
- thyme - 1 teaspoon;
- marjoram - ¼ tsp;
- olive oil - 1-2 tbsp. spoons;
- salt, pepper, fresh parsley.
Preparation
- Fill the dry mushrooms with a hot broth, leave to swell cut.
- Fry onion with garlic.
- Lay the shiitake, fry 10 minutes, adding herbs, salt and pepper.
- Add chopped white mushrooms along with the broth, fill the rice, warm with stirring for several minutes.
- When serving, serve a lean salad with rice with fresh parsley.
Salad with seafood and rice
Rice salad with seafood can be served in cold or warm form. Harmoniously complement the palette of taste of snacks and emphasize its dignity of a glass of white wine. Instead of a sea cocktail, you can use assorted favorite ingredients: mussels, shrimps, scallops, squid.
Ingredients:
- wild rice - 0.5 cup;
- sea cocktail - 300 g;
- eggs quail - 4 pieces;
- red onion - 0,5 pcs .;
- olive oil - 2 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- paprika and dried garlic - 1 teaspoon;
- salt, pepper, herbs.
Preparation
- Boil rice, mix with onions, spread on salad leaves on a dish.
- On oil fry a sea cocktail, adding paprika, garlic and pepper, spread on rice, adding halves of eggs.
- Mix the lemon juice, oil, salt and pepper, pour the dressing salad for 15 minutes before serving.
Salad with pineapple and rice
The salad with pineapple and rice is a good version of the light, but at the same time nutritious and spectacular in appearance dishes, where contrast, seemingly completely incompatible components. Pineapples use canned, and mushrooms only fresh, in addition they are fried with the addition of onion or at the request of garlic.
Ingredients:
- rice - 0.5 cup;
- pineapples - 200 g;
- mushrooms - 300 g;
- onion - 0,5 pieces;
- greenery - 0.5 beam;
- olive oil - 2 tbsp. spoons;
- lean mayonnaise - 150 g;
- salt, pepper, herbs.
Preparation
- Fry mushrooms with onions, boil rice, cut pineapples and greens.
- Lay the ingredients in layers in a salad bowl, each layer of mayonnaise flavored and seasoned with salt, pepper, greens.
- Leave the snack for a few hours soaked in the refrigerator.
Salad with rice and sea cabbage
A simple salad with rice and sea cabbage is an ideal space for useful culinary experiments, which always end successfully and effectively. The composition is often supplemented with boiled egg, chicken, and in lean versions of fresh or pickled cucumbers, carrots cooked potatoes, other vegetables.
Ingredients:
- rice - 0.5 cup;
- cabbage sea canned - 200 g;
- mushrooms - 300 g;
- olive oil - 2 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Boil and cool the rice, and then mixed with sea kale.
- Add oil, salt, pepper, greens, stir salad and immediately serve.
Salad with rice and meat
Salad with boiled rice will be most nutritious if it is supplemented with cooked or baked, and then sliced meat. Especially a high-calorie snack with pork, and more dietary - with boiled chicken fillet. Piquant taste will add a pickled cucumber, and the apple will give pleasant sweetish notes.
Ingredients:
- rice - 0.5 cup;
- meat - 200 g;
- pickled cucumbers and an apple - 100 g;
- onion - 0,5 pieces;
- greens - 1 bunch;
- sour cream or mayonnaise - 100 g;
- salt, pepper, sugar.
Preparation
- Boil and cool the rice.
- Cut the cucumber, apple, onion and boiled or baked meat into cubes.
- Dress salad with sour cream or mayonnaise, adding salt, pepper, sugar, stirring and serving with fresh herbs.