Rice salads make an excellent dinner, a perfect side dish and are a great idea for picnics. These rice salad recipes are filling, tasty and healthy options.
This is a light and healthy salad or side dish. If you can't find black beans, kidney beans work equally well.
A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice noodles, cucumber, shredded bok choy and carrots.
In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.
The secret of a flavoursome rice salad is to dress the rice with a good vinaigrette while it is still warm so that it absorbs the flavours, then add the mayonnaise last, for a creamy texture.
In this salad, the slightly chewy texture of curried rice provides the perfect backdrop for tender chicken, crunchy vegetables and sweet grapes.
The Hindi word basmati means fragrant. It refers to the nut-like flavour and aroma of this small, but long-grained rice.
A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.
This family-style salad is packed with vitamins, minerals and fibre. It is an excellent way to use up leftover roast beef, and the vegetables can be varied to suit all tastes. It makes a hearty meal in itself.
Rice is a versatile, inexpensive ingredient. Its soft texture and mild taste work well with many salad greens and vegetables. You can use any kind of rice for this salad.
Brown rice and sauteed eggplant are seasoned with a spicy relish and fresh mint in this delicious salad.
This sweet and crunchy salad is dressed with a creamy, spicy, Asian-style dressing.
A hearty combination of noodles, vegetables and tofu makes this salad a balanced main meal and the tangy cucumber dressing ensures its enduring popularity.
Ginger, honey, orange and chilli add exciting flavours to this colourful salad. It is perfect for a relaxed lunch as it can be mostly prepared ahead. To finish, add the papaya and salad leaves and sprinkle with toasted sesame seeds.
Grapes, orange juice and a handful of raisins add sweetness to a salad redolent with the earthy flavours of wild rice, chopped hazelnuts and a nut oil, herb and white wine vinegar dressing. It's high in fats, but they are the good mono- and polyunsaturated ones from hazelnuts and nut oil.
Wild rice is not a rice at all, but rather a tall aquatic grass that grows in Japan, China and the Great Lakes region of North America.
This tasty version of the traditional Greek salad uses a wild rice blend but you can use white or brown rice if you wish. It's great served at BBQs or with any meat and seafood.
This dish is a combination of cooked rice, garlic and butter plus some bacon and vegetables. Serve warm as a side dish at barbeques or picnics. Make the rice the day before and cool in the fridge overnight. It also makes a great leftover rice dinner.
This is a very healthy brown rice salad. So much good stuff in it - chickpeas and feta as well as vegetables-it could easily be a meal on a hot night. Best to make it the day before so you you can chill it overnight. My family love it:-)
The avocado makes the dressing a little creamy though feel free to leave it out if you wish. Best made the same day you are going to serve it.
You don't need to go to an Indian restaurant for tandoori chicken. With wonderful herbs and spices this chicken is wonderful with a rice and corn based salad.