Rice contains many B vitamins, vitamins E, PP and minerals such as calcium, copper, iron, potassium, manganese, phosphorus, magnesium, selenium, zinc. It is rich in both proteins and fiber. Long grain white rice is the most suitable rice variety for salads. When cooked, the grains of long grain rice elongate even further, but retain their ideal shape and acquire a dazzling white color.
To prepare rice salads, we can recommend the oriental method of cooking it. It is quite simple and makes it possible to preserve as much as possible all the beneficial substances of the grains. With this method of cooking, the rice turns out crumbly and tasty, the rice grains remain intact.
Pour one glass of rice into a heated thick-walled frying pan or frying pan, pour in 1.5 cups of boiling water and immediately close tightly with a heavy lid. The cooking time must be strictly observed: 12 minutes. The fire should be very high for the first 3 minutes of cooking, moderate for 7 minutes, and low for the remaining 2 minutes. Leave the rice covered on the stove for exactly twelve minutes. After this, you can lift the lid, add salt and carefully stir the rice. When it cools down, you can put it in the salad.
The taste of rice goes well with the taste of any vegetables, fruits, and nuts. Rice does not absorb, but rather emphasizes the taste of the products included in the salad. You need to remember this when choosing oil for salad dressing.
Simple rice salads can be served on a platter lined with lettuce, or by wrapping small portions in lettuce leaves and arranging them beautifully on a platter.
Rice salad with herbs
2 cups of boiled rice, 100 g of young garlic or green onions, 50 g of parsley, 50 g of dill, ground white pepper, 50 ml of vegetable oil.
Salad recipe: Mix rice with finely chopped herbs, salt and pepper, pour over vegetable oil and stir.
Rice salad with green salad
2 cups boiled rice, 100 g green salad, a pinch of curry, 30 ml lemon juice, 50 ml vegetable oil.
Salad recipe: Add lettuce, lemon juice, curry, cut into thin strips to the rice and mix. Add vegetable oil and mix again.
Rice salad with radishes
2 cups boiled rice, 200 g radish, 50 g dill, 1 tbsp. spoon of lemon juice, salt, 50 ml of vegetable oil.
Salad recipe: Grate the radish on a coarse grater or cut into small cubes, finely chop the dill. Combine with rice, salt, add lemon juice, pour over vegetable oil and stir. Place in a salad bowl, garnish with dill and radishes.
Rice salad with seaweed
2 cups boiled rice, 200 g canned seaweed, 30 ml olive oil.
Salad recipe: Finely chop the seaweed, mix with rice, add olive oil and stir.
Rice salad with seaweed and nuts
2 cups of boiled rice, 200 g of canned sea cabbage, 50 ml of lemon juice, 30 ml of olive oil, 50 g of chopped walnuts, 10-12 green salad leaves.
Salad recipe: Mix rice with nuts and vegetable oil, finely chop the cabbage. Alternating layers, place rice and seaweed on a plate covered with lettuce leaves. Sprinkle each layer of rice with lemon juice. Sprinkle the top layer of rice with lettuce leaves cut into thin strips.
Rice salad with tomatoes
2 cups boiled rice, 150 g tomatoes, 50 g green onions, salt, 50 ml corn oil.
Salad recipe: Cut tomatoes into cubes, green onions into rings, mix with rice, add salt, stir and season with vegetable oil. Place in a salad bowl and sprinkle with green onions.
Rice salad with tomatoes and sweet peppers
2 cups boiled rice, 30 g parsley, 200 g tomatoes, 100 g sweet pepper, 100 g black olives, 15 g canned capers.
For refueling: 50 ml olive oil, salt, ground black pepper, 1 tsp. a spoonful of dried crushed oregano, 30 ml lemon juice, 1 teaspoon mustard.
Salad recipe: Mix olive oil, lemon juice, oregano, mustard, salt and pepper in a deep bowl. Add diced tomatoes and peppers to the dressing; halved olives, capers and finely chopped parsley. To stir thoroughly. Add rice to the vegetable mixture, stir again and garnish with herbs.
Rice salad with cucumbers and olives
2 cups boiled rice, 100 g fresh cucumbers, 100 g pitted olives, 25 g basil, 50 ml olive oil.
Salad recipe: Cut the cucumbers into cubes, olives into slices, finely chop the basil. Add the prepared products to the rice, pour in vegetable oil and mix. Place in a heap into a salad bowl and garnish with slices of cucumbers and olives.
Rice salad with pickles
2 cups boiled rice, 150 g pickled cucumbers, 50 g dill, 50 ml sunflower oil.
Salad recipe: Mix rice with diced cucumbers and finely chopped dill, pour over vegetable oil and stir.
Rice salad with eggplant
2 cups boiled rice, salt, 200 g eggplant, 100 ml vegetable oil, 100 g canned green beans, 100 g tomatoes, 50 g green onions, 30 ml wine vinegar, 2 tbsp. tablespoons table mustard, ground black pepper.
Salad recipe: Peel the eggplants, cut them lengthwise into four parts, put them in water for a quarter of an hour, then dry them and cut them into cubes. Heat vegetable oil in a frying pan and fry the eggplant cubes until dark brown, stirring constantly. Cut the tomatoes into cubes, onions into rings. Combine prepared products with rice. To make the dressing, whisk the remaining vegetable oil from frying the eggplants with vinegar and mustard. Season the salad.
Rice salad with green peas
2 cups boiled rice, 150 g green peas, 50 g carrots, salt, 50 ml vegetable oil, parsley.
Salad recipe: Mix rice with finely grated raw carrots and stir. Add green peas and salt. Gently mix and season with vegetable oil.
Rice salad with sweet peppers and green peas
2 cups boiled rice, 100 g red sweet pepper, 100 g canned green peas, salt, 50 ml vegetable oil, 30 ml vinegar.
Salad recipe: Bake and peel red peppers, cut into cubes and add to rice along with green peas. Add salt, vinegar and vegetable oil and stir.
Rice salad with pickled sweet peppers
2 cups boiled rice, 100 g pickled red sweet pepper, 50 g red onion, 50 g pine nuts, 50 ml vegetable oil.
Salad recipe: Cut the pepper into cubes, cut the onion into thin half rings, mix with rice and pine nuts. Garnish the salad with pepper and onion rings.
Rice salad with mushrooms
2 cups boiled rice, 200 g oyster mushrooms, salt, ground white pepper, 50 ml vegetable oil.
Salad recipe: Boil the mushrooms, cool and cut into thin strips, combine with rice. Salt, pepper, add vegetable oil and mix.
Rice and lentil salad with mushrooms
1 cup boiled rice, 1 cup boiled green lentils, 100 g small pickled mushrooms, 2 tbsp. spoons of finely chopped coriander.
For refueling: 1 tbsp. spoon of sugar, 30 ml of 3% vinegar, 50 ml of vegetable oil, 1/2 teaspoon of ground coriander (cilantro), salt and pepper.
Salad recipe: To prepare the dressing, dissolve sugar in vinegar and whisk with vegetable oil. Add coriander powder, salt and pepper to the dressing. Mix rice, lentils, whole or chopped mushrooms and chopped coriander.
Drizzle with salad dressing.
Rice salad with dried apricots
2 cups boiled rice, 100 g dried apricots, 1 tbsp. spoon of corn oil, 50 g of almonds, 1/2 teaspoon of grated nutmeg, 3 sprigs of celery, 50 g of onions.
For refueling: 30 ml lemon juice, 50 ml corn oil.
Salad recipe: Finely chop the dried apricots and pour boiling water over them, drain the water after an hour. Fry almonds with 1 tbsp. spoon of corn oil, add nutmeg a few seconds before it is ready. Place apricots and roasted almonds in a salad bowl with rice. Add finely chopped onion to celery. Drizzle with lemon juice, sour cream and corn oil dressing.
Mix well.
Rice salad with apples, dates and pineapple
2 cups boiled rice, 50 g dates, 100 g apples, 50 g canned pineapple, 3 tbsp. spoons of pomegranate seeds, 50 g of pine nut kernels.
For refueling: 50 ml fresh orange juice, 30 ml lemon juice, 30 ml vegetable oil, 2 tbsp. spoons of finely chopped mint, salt.
Salad recipe: Remove seeds from dates, peel apples. Dice apples, dates and canned pineapple. Heat the pine nuts in a dry frying pan. Mix rice, fruits and nuts. Prepare the dressing by mixing and whisking the ingredients and pour over the salad. Cool before serving.
In recent years, crab sticks have replaced natural crab meat from dish recipes. Of course, if the salad is being prepared for a regular lunch, then crab sticks are quite appropriate. If we are talking about a holiday table, then crab salad with rice and cucumber should be made from natural crab meat.
Once upon a time, it was very difficult to get a jar of canned Kamchatka crabs, and it was completely impossible to buy a whole crab or buy boiled crab meat.
Nowadays it is not difficult to buy crabs. They lie quite freely on the shelves of fish stores in a variety of forms. Crab meat, without a doubt, can be classified as a dietary product. It contains protein that is easily absorbed by the body and contains almost no fat. Crab meat is easily and quickly digested in the gastrointestinal tract, even such a healthy product as cottage cheese takes twice as long to digest.
Recipe for crab salad with rice and cucumber
- 200 g crab meat without shell;
- 2-3 boiled eggs;
- 300 g fresh cucumbers;
- 30 g green dill;
- 200 g boiled rice;
- 150 g mayonnaise.
How to make a salad with crab meat, rice and cucumber
1. If crab meat was purchased in a tubular shell, it must be removed from it. To do this, make longitudinal cuts and remove the meat from the chitin. After this, the crab meat must be separated into strips by hand.
2. Slice the cucumbers.
3. Chop the boiled eggs.
4. Cut the greens.
5. Place all ingredients in a bowl.
6. Add mayonnaise.
Calories: Not specified
Cooking time: Not specified
This salad with rice, eggs and pickles can be prepared for some holiday, for example, New Year. Also check out the list of others. My detailed recipe with photos describes the entire cooking process step by step.
For the salad you will need:
- eggs - 2 pieces;
- pickled cucumber - 1 large or two small;
- medium-sized sweet salad peppers - about 2 pieces;
- green onions - several stalks;
- rice - 100 grams;
- dill - a small bunch;
- mustard powder - 1 teaspoon + a little for sprinkling;
- table salt - 1 teaspoon;
- sunflower oil - about 20 grams.
Step-by-step recipe with photos:
Sweet peppers according to the recipe for salad with rice and eggs, wash, clean and cut first into thin long strips. 
Then cut into small cubes. 
Pickled cucumbers, if they have just been taken out of the jar, are washed to remove the white coating, let them drain thoroughly, cut off the ends and cut into small cubes. 
Boil the eggs for ten minutes in boiling water over low heat, place them under cold water to cool, peel them and cut them into cubes using an egg cutter.
Boil the rice until cooked and rinse under running hot boiled water so that the gluten is removed and it becomes crumbly.
Rice also goes well with fish, so we suggest you familiarize yourself with it.
Place all the prepared salad ingredients with rice and egg in a salad bowl.
We chop the green onion, previously washed and dried.
We also finely chop the dill, also pre-washed and dried. To prevent sand and earth from getting into the greens, they are soaked for twenty minutes in cold water and then washed in running water.
Add green onions and dill to the salad with eggs and rice.
Add salt and mustard to the salad one teaspoon at a time.
Pour sunflower oil into the salad (can be replaced with olive oil).
Gently mix the salad with cucumbers, rice and eggs.
To serve a bright salad on the table, just like children in the sandbox, we make Easter eggs. Place the salad in a small round container, press it down a little and turn the bean over onto a plate of a contrasting color.
You can make a snowflake using mustard. Place toothpicks in the shape of rays around the salad and sprinkle them with mustard powder. Then we carefully remove the toothpicks and get beautiful delicate rays.
Bon appetit and happy holidays.
It will also fit perfectly into your holiday menu.
Salad with tuna and rice is an easy dish for the whole family, full of vitamins. Try the best recipes from our selection!
The recipe for tuna salad is very simple, and can be prepared in 15 minutes; the ingredients can be found in any store, and some don’t even need to go anywhere, because everyone has such products. The dish is very light, but at the same time filling due to the rice. Canned tuna gives the salad a rich fishy taste, but we don’t notice a strong and tasteless fish smell. In addition, the salad is very “elastic”, its recipe can be changed depending on a person’s preferences and diet, for example, if you cannot have mayonnaise, then you can replace it with unsweetened Activia yogurt. Or if you don’t like eggs, you don’t have to add them to the salad; it won’t change the taste.
- 1 can Canned tuna in a can
- 100 gr. Rice
- 200 gr. Canned corn
- 2 pcs. Boiled eggs
- 1 PC. Bulb onions
- 100 gr. Mayonnaise
- 2 pinch
- Ground black pepper
Boil the rice, after rinsing it under cold water, and set it to cool.
Boil the eggs hard (15 minutes), and also set them to cool.
Open the canned tuna and drain all the liquid.
Place the tuna in a salad bowl and mash it with a fork.
Open the canned corn (I prefer to use Bonduelle corn, it is very tasty and young), drain all the liquid from it.
Add corn to tuna.
Cut the cooled boiled eggs into cubes.
Mix all the ingredients.
Add mayonnaise and mix.
Sprinkle a little black pepper on top (or to taste).
Recipe 2: Tuna salad with rice and corn (with photo)
For lovers of dishes using canned fish, we suggest preparing this simple salad, in which tuna goes well with rice.
- Chicken egg 2 pieces
- Onion 1 piece
- Salt 5 grams
- Rice 100 grams
- Mayonnaise 3 tbsp. spoons
- Dill 3 sprigs
- Ground black pepper 3 grams
- Corn 200 grams
- Canned tuna 1 can
We get acquainted with the list of proposed products for the fish salad and prepare the ingredients for the implementation of the recipe according to the specified quantities. The amount of salt and ground black pepper is given conditionally. When adding these spices, be guided by your taste preferences. Mayonnaise for dressing fish salad with rice is purchased (store-bought), but you can also prepare it yourself (experienced housewives know how to do this).
First of all, for a salad with canned tuna, you should boil the rice. Place the washed rice in a saucepan and cover the rice with water. Boil the rice until tender (season the water with a little salt). To prevent the rice in the salad from turning into porridge, rinse the finished rice under cold water and then place it in a sieve to drain off excess liquid. For our canned fish salad, the rice must cool completely.
There is another ingredient in the recipe that should be boiled first. These are chicken eggs. But if you had to tinker with rice, then anyone can handle boiling eggs. During the cooking process, chicken eggs should become “hard”. Place the eggs in a saucepan after boiling under cold water. When cleaning, the shell will come off much easier. Finely chop the cooled chicken eggs for salad.
Peel the onions. Depending on the size, use a whole onion or only half, as in our case. Finely chop the peeled onions for fish salad.
The recipe uses canned corn. Open the jar of this ingredient and transfer the corn kernels to a sieve to drain the liquid. Rinse fresh herbs, such as dill. Pat the greens dry with a paper towel. Using a knife, chop fresh dill.
We also got to the main ingredient of the proposed dish - canned tuna. Remove the fish pieces from the jar and place them in a bowl. Next, you need to mash the tuna thoroughly. For the process, use a regular fork.
All ingredients for the fish salad are prepared. Transfer the food into a large cup. Season the salad with spices (salt and ground black pepper). Season the tuna and rice salad with the required portion of mayonnaise. Do not use too much mayonnaise so that the salad does not turn into mush. Mix the ingredients with a spoon.
It is not recommended to serve this fish salad right away, no matter how much you would like to show off your culinary masterpiece. The tuna and rice salad should sit in the refrigerator for at least one hour.
The prepared salad can be offered to guests or household members in bowls.
Recipe 3: Salad with Canned Tuna, Cucumber and Rice
- Parboiled rice (in bags) 2 bags
- Canned peas 1 can
- Boiled eggs 4 pieces
- Tuna in oil 1 can
- Pickled cucumbers 7 pieces (medium size)
- 1 onion (medium size)
- Mayonnaise 2 tablespoons
- Vegetable seasoning to taste
- Canned pepper, several pieces (optional)
Boil the rice until cooked and cool by draining the water. Eggs need to be hard-boiled, just like rice, cooled, and then peeled.
Drain the water from the peas and the oil from the tuna. Peel the onions and rinse the pickles.
Eggs, cucumbers and onions need to be cut into small cubes. You can also mash the tuna with a fork to make smaller pieces, but on the other hand, they will fall apart right in the salad when you mix everything, so I think there is no need for unnecessary movements.
When everything is prepared, all you have to do is transfer all the ingredients into a deep salad bowl, add vegetable seasoning to taste, season with mayonnaise and mix thoroughly to distribute the ingredients, spices and dressing.
A salad with tuna, rice and pickled cucumber turns out to be very satisfying, so it can be served as a main dish after a hot dish, for example, after soup. This salad stores just as well, so if you have any left over, you can put it aside for the next day. Bon appetit!
Recipe 4, step by step: layered salad with rice and tuna
- Canned tuna: 1 can
- Rice: ½ cup
- Eggs: 2 pieces
- Apple: 1 small
- Cheese: 100 g
- Mayonnaise: 150 g
- For decoration: Corn, pomegranate seeds, green onions, lemon
Recipe 5: salad with rice, tuna and pickled cucumbers
This is a very simple recipe for a gourmet rice and tuna salad. In small rosettes it will look simply wonderful on the table! Perfect as a snack and complement any dinner. The ingredients are inexpensive yet sophisticated: tuna, lemon, long-grain rice, vegetable oil, pickled cucumbers. As you can see, the composition is dietary and light.
- canned tuna in its own juice – 1 can (185 grams),
- long grain rice – 100 grams,
- pickled cucumbers – 2-3 pieces,
- vegetable oil,
- lemon juice – 0.5 pcs.,
- ground black pepper.
Cook the rice for the salad in advance so that it has time to cool thoroughly. You can cook it the night before and store it in the refrigerator before you start preparing the salad. It is very convenient to use rice, which is sold in cooking bags: it is very easy to prepare, and you can immediately see the portion. A packet is just a portion for two.
Boil the rice in salted water until tender, cool. If the rice does not turn out crumbly, rinse it in cold water and strain through a colander or sieve. The water must drain completely!
Next, pour the cereal into a salad bowl.
We take out the pickled cucumbers, dip them in a napkin to free them from the brine. Cut off the ends and cut into small cubes. Pour the cucumbers into the bowl with the rice. If the cucumbers are very juicy, then you can pre-slice them on a sieve so that the brine drains a little.
Opening the tuna. If we find a small fish with bones, skin or even a head in the jar, then it is not tuna. The jar can contain either whole steaks or pieces of pulp. Unfortunately, today tuna is often faked. Drain the juice from the fish, if you have a large piece in the jar, mash it with a fork, put it in a salad bowl with the previous ingredients.
Sprinkle the salad with prepared ground pepper or immediately grind the peas in a mill.
It is better to use freshly squeezed lemon juice straight from the fruit, rather than concentrated. Wash the lemon with cold water, dry with a towel, cut off half and squeeze the juice into the salad. We determine the amount of juice according to taste. This could be a third or the entire half of a lemon.
It turned out very fragrant and appetizing! Before serving, cool the salad in the refrigerator, put it in a beautiful salad bowl or in portioned sockets, or form it into a ball. In general, as your imagination tells you.
Recipe 6: Tuna salad with rice and tomatoes without mayonnaise
The main ingredient around which all the flavors are built is, of course, tuna in oil. This is generally a very tasty fish, which has a pleasant aroma and tastes like beef. It is this fact that makes tuna so popular in cooking, because you can prepare many different, interesting dishes from it.
To the tuna we add boiled rice (you need to take long-grain rice so that it is crumbly), fresh tomatoes and cucumbers. We also add onions for spiciness. Season this dish with olive oil mixed with lemon juice and sprinkle with spices at your discretion. The recipe is for 4 servings.
- tuna (natural in oil) – 200 g,
- rice (long grain) – 1 tbsp.,
- ripe tomato fruits – 1 pc.,
- cucumber (fresh) – 150 g,
- onion – 100 g,
- finely ground sea salt or table salt,
- spices - to taste,
- olive oil (vegetable) – 4 tbsp.,
- lemon fruit – 0.5 pcs.
Boil the rice until cooked, but first sort it out and rinse it thoroughly several times in running water. And then we put the rice in a saucepan and fill it with hot salted water, based on the proportion: take two parts of water for one part of rice.
We take the tuna out of the can and divide it into pieces.
We wash the cucumbers and cut them first lengthwise, and then cut them into large slices.
We wash the tomato fruits, cut them in half and cut out the stalk, and then cut them into pieces.
Chop the onion into half rings.
Mix vegetables with rice and tuna, add salt and spices.
And then season with oil and freshly squeezed lemon juice.
A salad with tuna, beans and tomatoes is also delicious, which is easy to prepare according to our recipe. Bon appetit!
Recipe 7: Tuna Salad, Crackers and Rice (step by step)
Connoisseurs of healthy food will appreciate the salad. Tuna is rich in polyunsaturated fatty acids and has a high protein content with low calorie content.
The salad consists of several layers: rice is placed on a layer of crackers, tuna and onions are placed on top, then eggs.
- crackers 8 pcs
- boiled eggs 2 pcs
- canned tuna 200 g
- white onion 0.5 pcs
- boiled rice 100 g
- homemade mayonnaise 150 g
Boil the eggs, peel and chop finely.
Mash the canned tuna and combine with chopped onions. Pepper and salt to taste.
Cook the fluffy rice, add mayonnaise, mix well.
Place saltine crackers in a single row.
Spread the prepared rice over it.
Then add tuna and onions.
Cover with another layer of cookies.
Distribute eggs mixed with mayonnaise on top.
This is what the finished dish looks like.
Recipe 8: Tuna Salad with Eggs and Pickles
Simple and quick to prepare dishes have always been favorites among busy housewives. Salads using canned products are a very tasty and uncomplicated appetizer that is not embarrassing to put on the table and does not take much time to prepare. In particular, a salad with canned tuna and rice, which is especially popular both during everyday meals and at holiday feasts. Typically, canned tuna in cans is sold in its own juice or oil, which makes the salad juicy even without the use of additional dressing. Tuna salad with rice is the perfect dish where the ingredients go well together.
- Boiled white rice – 80 g;
- Onions – 40 g;
- Apple vinegar – 30 ml;
- Canned tuna – 0.5-1 can;
- Pickled cucumbers – 2 pcs;
- Boiled eggs – 2 pcs;
- Mayonnaise to taste.
Peel the onions, cut into small cubes and place in a small bowl. Next, you need to marinate the onion to rid it of bitterness and pungent odor, while leaving juiciness. To do this, pour boiling water over the onion, drain the water after a minute. Add a pinch of sugar and apple cider vinegar to it. Marinate for 10 minutes. You can use regular vinegar, but then the onions will not acquire a sophisticated aroma. You can also replace the onions with green or sweet red onions in this salad.
Boil the rice in salted water in advance and cool it. For preparing salads, it is best to use long-grain rice, as round rice can boil and turn the dish into porridge.
Place the cooked rice in a bowl and add pickled cucumbers cut into strips. If the salad is prepared in the summer season, then pickled cucumbers can be replaced with fresh vegetables.
Add canned tuna to bowl. Do not rush to pour all the oil or juice from the jar into the salad, as if there is excess liquid, the dish will not hold its shape. It is best to mix all the ingredients first, and then, if the salad turns out to be too dry, add the remaining liquid from the jar to it.
Strain the onion from the marinade and add it to the salad. Separate the yolks from the boiled eggs and cut the whites into small strips, which also add to the bowl.
Thoroughly mix the salad with tuna, rice and pickled cucumber, seasoning to taste with a little mayonnaise, salt and pepper.
Fit the salad tightly into a pan set on a serving plate.
Grate the yolk on a fine grater and sprinkle it over the surface of the salad.
Carefully remove the form and decorate the salad with fresh herbs. You can serve this light snack either immediately after cooking or by letting it soak for 1-2 hours in the refrigerator.
Recipe 9: Tuna Salad with Dijon Mustard and Rice
A very tasty, hearty salad with tuna, rice and egg, suitable for both dinner and a holiday table. The delicate structure, interesting taste, and slight spiciness of this dish will definitely appeal to both men and women. I recommend!
Salad with rice is a complete, hearty dish that can be prepared every day, changing additional ingredients. By the way, such ingredients can be fish, chicken, and all kinds of vegetables, both raw and boiled. In other words, rice is a unique product that does not require special cooking skills.
Moreover, rice is rich in a variety of vitamins and amino acids. The latter, rice includes as many as 8 pieces. In addition, rice is a hypoallergenic product. It can be consumed both during regular and medical diets.
The only catch in preparing salads with rice is cooking it. Rice is a very delicate product, in just a few minutes I can spoil it, overcook it, for example. Therefore, you need to remember the simple secret of cooking rice. It must be boiled in water in a ratio of 1 to 1.5 for 20 minutes, and then cover with a lid and remove from heat.
How to cook salad with rice - 15 varieties
The salad is very filling and tasty, suitable for dinner and holiday lunch.
Ingredients:
- Crab sticks - 1 pack
- Onions - 1 pc.
- Chicken eggs - 3 pcs.
- Rice - 100g
- Mayonnaise
- Greenery
Preparation:
First of all, boil the rice in salted water and cool to room temperature. Cut the crab sticks into small pieces. Boil chicken eggs hard. Finely chop the greens. Mix all the ingredients, add corn and season with mayonnaise.
Bon appetit.
Interesting combination isn't it? Moreover, this salad is also incredibly tasty.
Ingredients:
- Boiled sausage - 250 g
- Chicken eggs - 3 pcs.
- Rice - 500g
- Canned corn - 1 can
Preparation:
Boil the rice. Let's add corn to it. Boil the eggs and cut them into pieces. Finely chop the sausage. Mix all ingredients. Season with mayonnaise. If desired, you can add mustard to the dressing. This way the salad will acquire new colors of taste.
An interesting salad that will definitely be loved by all fans of spicy Mexican cuisine.
Ingredients:
- Rice - 500g
- Lime juice - 40 ml
- Italian salad dressing - 100g
- Salsa sauce - 100g
- Green onions - 3 bunches
- Corn grains
- Chopped cilantro
Preparation:
Boil the rice until done. Finely chop the greens. Corn for this salad must be fresh. If desired, you can add finely chopped chili pepper. Mix all ingredients and season with sauce. To make the sauce, we will need to stir together the Italian sauce, lime juice and Italian dressing. Then put the salad in the refrigerator for several hours.
A simple salad to prepare, very tasty to taste, and most importantly, all these products can probably be found in your home.
Ingredients:
- Crab sticks - 250 g
- Green onion
- Dill
- Eggs - 3 pcs.
- Canned corn - 1 can
Preparation:
Boil eggs and rice. Cut crab sticks. Peel the eggs and cut them into small pieces. Cut the cucumbers into cubes. You can remove the peel from the cucumber. Mix everything, add rice, corn and mayonnaise.
An original salad, both in taste and appearance. Moreover, it does not take much time to prepare it.
Ingredients:
- Wild rice - 300 g
- Sesame oil - 80 ml
- Green beans - 200 g
- Yellow green beans - 200g
- Lemon - 1 pc.
- Garlic - 2 cloves.
Preparation:
Boil rice in salted water. Cool.
To properly cook rice, you must initially pour 1 liter of water over the rice and bring to a boil, then close the lid and simmer for 40-59 minutes. This is the only way the wild rice can become soft and open.
Boil the beans in salted water for no more than 5 minutes. Cool. Pass the garlic through a garlic press. Remove the zest from the lemon and squeeze out the juice. Mix garlic, lemon juice and sesame oil. Mix rice with beans. And add sauce.
Another option for this salad is to serve it warm. You can also add soy sauce to it.
This salad is very filling and beautiful. Don’t be lazy to cook a lot of it, because it’s also delicious.
Ingredients:
- Onion - 1 pc.
- Green onions - 2 bunches
- Eggs - 2 pcs.
- Canned tuna - 1 can
- Canned corn - 1 can
Preparation:
Boil rice in salted water. Place the corn in a colander to drain the sauce. Cut the onion into cubes. Mash the tuna with a fork. Mix all the ingredients. Boil the eggs and cut into cubes. Season with mayonnaise.
Bon appetit
Sometimes it happens that sausage and meat salads get boring. Then salads with fish and seafood take over.
Ingredients:
- Rice - 1 glass
- Canned pink salmon - 1 can
- Green onions
- Cucumbers - 1 pc.
Preparation:
Boil the rice and cool. Cut the cucumbers into small cubes. Chop the greens. Cut or mash the fish.
It is better to pour the juice from the fish into the rice, so the salad will be juicier.
Mix all ingredients and season with mayonnaise.
Bon appetit.
An exclusive quick salad with a romantic Italian accent.
Ingredients:
- Rice - 100g
- Tomatoes - 80 g
- Green onion
- Peas - 100g
- Olives -100g
- Pepper - 1 piece
- Cheese -100 g
Preparation:
Boil the rice, add salt, pepper and cool. Take freshly frozen peas and boil them. Cut the olives in half. Cut the cucumbers into cubes. Remove the peel from the tomato and cut into small pieces.
To easily remove the peel from a tomato, you need to make a cut on the tomatoes and pour boiling water over them.
Peel the pepper from seeds and cut into cubes. Cut the cheese into cubes. Boil the chicken breast and separate it into fibers. Mix everything and season with mayonnaise.
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Well, a very tasty and interesting salad. Tasty, juicy and very beautiful.
Ingredients:
- Lightly salted salmon - 200 g
- Rice - 200 g
- Cucumbers - 1 pc.
- Carrots - 2 pcs.
- Avocado - 1 pc.
- Eggs - 4 pcs.
- Lemon juice - 20 ml
- Green onions - 3 bunches
- Red onion - 1 pc.
- Dill
- White wine vinegar - 40 ml
Preparation:
Boil the rice. It is very important in this salad to boil the rice correctly. To do this, rinse the rice well. We check the degree of purification of the rice by the color of the water; when it becomes completely transparent, the rice is ready. After that, put it on a sieve and leave for an hour. Afterwards, pour two glasses of water over the rice and bring to a boil under the lid. Let's leave for another 10 minutes. Now mix white wine vinegar with sugar and salt (1 teaspoon each) and add this sauce to the rice.
Boil eggs and carrots. Clean and grate on a coarse grater. Cut the onion into small cubes. Finely chop the greens. Wash the cucumber and cut into small cubes. Peel and pit the avocado. Now place it on a flat dish and break up the salad
- Fish
- Dill
- Cucumber
- Avocado
- Mayonnaise
- Carrot
- Mayonnaise
- Greenery
Decorate the salad and leave it in the refrigerator for a couple of hours.
Bon appetit.
Chicken fillet is very often used in salads. We present to your attention a salad with rice and chicken fillet.
Ingredients:
- Chicken fillet - 300 g
- Canned peas - 100g
- Wild rice
- Cucumbers - 2 pcs.
- Green onion
Preparation:
Boil the rice. Boil the chicken fillet. Peel the cucumbers and cut into cubes. Cut the chicken fillet into small pieces. Chop the greens. Mix all ingredients. Season with mayonnaise, pepper and salt.
An exotic salad with a low amount of calories will be useful instead of a fatty dinner.
Ingredients:
- Mussels - 600 g
- White wine vinegar - 40 ml
- Cherry - 8 pcs.
- Eggs - 2 pcs.
- Milk - 250 ml
- Bay leaf - 2 pcs.
- Rice -300g
Preparation:
Boil the rice, cool. Boil the mussels in milk with the addition of bay leaf, salt and pepper. Then drain the milk and mix the mussels with rice. Boil eggs, cut into slices. Cut the tomatoes in half and in half again. In a bowl, mix oil, vinegar, pepper and salt. Pour the sauce over the mixture of rice and mussels.
Salad for lovers of seafood and hearty snacks. It is precisely in these two parameters that this salad differs.
Ingredients:
- Rice - 250 g
- Canned fish - 1 jar
- Onion - 0.5 pcs.
- Eggs - 4 pcs.
Preparation:
Boil the rice in salted water. Add finely chopped onion, mashed fish with a fork, pepper and salt. Boil the eggs and cut them into pieces. Mix everything and season with mayonnaise.
Bon appetit.
An interesting and unusual salad, the recipe for which all guests will beg for.
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