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Yellow Rice Salad Recipe

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Yellow Rice Salad with Roasted Peppers and Spicy Black Beans recipe
Yellow Rice Salad with Roasted Peppers and Spicy Black Beans recipe from www.epicurious.com

Description

This yellow rice salad recipe is a perfect combination of flavors, textures, and colors that will leave you satisfied and refreshed. The recipe takes advantage of the versatility of yellow rice and combines it with fresh vegetables and herbs to create a salad that is both healthy and delicious.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes washing and chopping the vegetables, cooking the rice, and preparing the dressing.

Cook Time

The cook time for the rice is approximately 20 minutes, but this can vary based on the type of rice you are using and the cooking method.

Ingredients

  • 2 cups yellow rice
  • 4 cups water
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cucumber, peeled and chopped
  • 1/2 red onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large saucepan
  • Bowl
  • Whisk
  • Cutting board
  • Knife

Method

  1. Rinse the rice in cold water and drain.
  2. In a large saucepan, bring water to a boil.
  3. Add the rice to the boiling water and stir.
  4. Reduce the heat to low and cover the saucepan.
  5. Cook the rice for 20 minutes or until it is tender.
  6. Remove the saucepan from the heat and let it sit for 5 minutes.
  7. Fluff the rice with a fork and transfer it to a large bowl.
  8. Add the chopped bell peppers, cucumber, red onion, parsley, and mint to the bowl with the rice.
  9. In a separate bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
  10. Pour the dressing over the rice salad and toss to combine.
  11. Refrigerate the salad for at least 1 hour before serving.

Notes

For added texture and flavor, you can add toasted almonds or pine nuts to the salad. You can also substitute the fresh herbs with dried herbs if you don't have fresh ones on hand. This salad is perfect for meal prep and can be stored in the refrigerator for up to three days.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 300
  • Protein: 5g
  • Fat: 11g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Sugar: 8g
  • Sodium: 400mg

Recipe Tips

To save time, you can use instant yellow rice instead of cooking the rice from scratch. You can also add other vegetables to this salad, such as cherry tomatoes, zucchini, or carrots. For a vegan version of this salad, you can substitute the honey with agave nectar or maple syrup. Finally, make sure to let the salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

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