Post by wilderness on Jun 25, 2020 5:50:35 GMT -5
Summer Rice Sala-Birdy
tasteofhome.com/recipes/summer-rice-salad
4 servings
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Comments From the Site:
Needed a side dish for family party. This looked easy and tasty. Everyone who tried it enjoyed it. I happened to have Trader Joe's rice medley (heat in the micro package with brown rice, red rice and black barley) which is really tasty. Also added tbsp Dijon mustard and 1/2 C toasted pecans for texture. Picked up supplies to make more too. As my Sis said - this could be a meal itself.
Very good. I kicked it up a bit with Worcestershire sauce, hot sauce, black pepper and Mrs. Dash. I also added some sweet orange bell pepper. Next time I'll probably double the dressing as it was slightly dry. Great recipe to customize to your family's tastes, and pretty too!
This is easy and delicious. I cook several cups of rice in my rice cooker each week, so it is easy to measure out 2 cups for this recipe. I also add a diced cucumber, and use one regular tomato (instead of cherry tomatoes).
Notes: I made half the recipe for supper last night. One of the ready-to-eat cups of Minute Brown Rice is just enough for half the recipe. It's a nice change from potato or pasta salad.
Despite the fact that I had to do some substitutions because of missing items, it was very good. I used Vidalia onion instead of red, dried parsley flakes, yellow grape instead of red cherry tomatoes (not as pretty), and added just a touch of Dijon mustard as was suggested in the comments.
When I have the other half tonight, I plan to add a few chopped toasted pecans--another suggestion in the comments.
I served up the salad along with some cold steamed salmon. It occurs to me that flaked salmon, small shrimp, chicken, other toasted nuts or protein of choice or chopped vegetables to taste would be a good addition--probably with a little extra dressing to moisten. Lots of possibilities to play with. Birdy
Despite the fact that I had to do some substitutions because of missing items, it was very good. I used Vidalia onion instead of red, dried parsley flakes, yellow grape instead of red cherry tomatoes (not as pretty), and added just a touch of Dijon mustard as was suggested in the comments.
When I have the other half tonight, I plan to add a few chopped toasted pecans--another suggestion in the comments.
I served up the salad along with some cold steamed salmon. It occurs to me that flaked salmon, small shrimp, chicken, other toasted nuts or protein of choice or chopped vegetables to taste would be a good addition--probably with a little extra dressing to moisten. Lots of possibilities to play with. Birdy
I like the brown rice. It gives a nice chew to the salad--makes it feel more substantial. I added the toasted pecans to the second half of the salad that I made with the Dijon mustard in the dressing. Nice! Birdy
