Here are delicious combinations with crab sticks, corn, tuna, chicken, cucumbers, cheese, nuts, and more. If you love rice, then this article is meant for you. Read on!
3 important points
- The ingredients indicate the weight of dry rice.
- Before making a salad, the rice should be cooled.
- Mayonnaise can be replaced with sour cream or other sauces.
Read also: 5 Warm Salads To Cook
1. Salad with rice, crab sticks, corn, eggs, and cucumber
Ingredients
- 60g white rice
- 4 eggs
- 250 g crab sticks
- 1 cucumber
- 1/2 red onion
- 120 g canned corn
- a few sprigs of parsley or dill
- Salt - to taste
- 3 tbsp mayonnaise
Cooking
Boil the rice, boil hard-boiled eggs, cool and clean. Slice the eggs, crab sticks, cucumber, and onion into small cubes. Add the rice, corn, chopped greens, salt, and mayonnaise, and stir.
2. Salad with rice, chicken baked with Bulgarian pepper, peas, and olives
Ingredients
- 70 g rice
- 200-250 g chicken fillet
- 2-3 red Bulgarian peppers
- 100-150 g canned or frozen green peas
- Salt - to taste
- a handful of olives
- A few green onion feathers
- a few sprigs of dill
- 2-3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon grainy mustard
- ground black pepper - to taste
Cooking
Boil the rice and chicken until cooked. Place the peppers on a baking tray covered with foil. Place in a preheated oven of up to 200 degrees Celsius for 25 to 30 minutes. Cool the peppers, peel them from the skins and seeds, and cut them into small bars. Cut the cooled chicken into the same pieces.
If you use frozen peas, boil it in boiling salted water for a few minutes until soft. Then cool in the icy water to preserve the bright color. Cut the olives into small pieces and grind the greens. In a mixing dish, combine all of the prepared ingredients. Mix salt, pepper, mustard, vinegar, and oil. Season the salad with this mixture.
3. Salad with rice, tuna, tomatoes, corn, olives, and eggs
Ingredients
- 150 g arborio rice or other white rice
- Salt - to taste
- a handful of olives
- 200-250 g cherry tomatoes
- 250g canned tuna
- 2 tablespoons lemon juice
- 3 tbsp olive oil
- ground black pepper - to taste
Cooking
Boil the rice in salted water. Boil hard-boiled eggs, cool and clean. Cut the eggs and olives into large pieces. Cut the tomatoes in half. Lightly Mudd at the tuna fork. Put rice, eggs, olives, tomatoes, corn, and tuna in a bowl. Add the lemon juice, butter, salt, and pepper, and mix the salad. Put it in the fridge for a couple of hours; then it will taste even better.
4. Layered salad with rice, salmon, avocado, and cheese
Ingredients
- 50g rice
- Salt - to taste
- 200g low-salt salmon
- 60g hard cheese
- 100g curd cheese
- 3 tbsp mayonnaise
- a few sprigs of dill
- 1 avocado
- 1/2 lemon
Cooking
Boil the rice in salted water. Cut the salmon into small cubes. Rub the hard cheese on a large grate and mix half with the curd cheese. Add two spoons of mayonnaise and chopped dill and stir. Cut the avocado into small cubes and sprinkle with lemon juice, so they don't darken. Put the salad in layers in the following order: half fish, rice, avocado, curd mixture, remaining fish, mayonnaise, and hard cheese.
5. Salad with rice, beetroot, goat cheese, and pine nuts
Ingredients
- 180 g brown rice
- Salt - to taste
- 1 bay leaf
- 30 g pine nuts
- 2 teaspoons olive oil
- 2 small bulbs
- 3-4 cloves of garlic
- 4 medium beetroot
- ground black pepper - to taste
- 2 teaspoons finely grated lemon zest
- A few sprigs of parsley
- 60g soft goat's cheese
Also read: 5 Fruit Salads Worth Trying
Cooking
Boil the rice in salted water with the addition of a bay leaf. Put the nuts in a frying pan with the heated oil and fry, stirring, for about 5 minutes over medium heat. Put it on a plate. Light a little and place the finely chopped onion and garlic in a frying pan. Cook for about 8 minutes. Meanwhile, cut the beetroot into medium cubes. Add it to the vegetables, season with salt and pepper. Cover and cook, occasionally stirring, for 25 minutes. If the beetroot is attached to the pan, pour in some water.
Mix the roasting rice, half the nuts, lemon zest, and almost all the chopped parsley. Cool the salad and sprinkle with nuts, crumbled cheese, and parsley.
Adapted and translated by The Cop Cart Staff
Sources: Life hacker
