Basmati and Wild Rice Salad with Vegetables

/5
Basmati and Wild Rice Salad with Vegetables
SHARE
it es fr de br
297
Calories per serving
  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Vegan
  • Energy Kcal 297
  • Carbohydrates g 56.7
  •   of which sugars g 8.5
  • Protein g 6
  • Fats g 5.2
  •   of which saturated fat g 0.83
  • Fiber g 4.3
  • Sodium mg 343
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 25 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Basmati and wild rice salad. It just shows up at the table with a vibe that’s fresh and a bit tender, thanks to those long, aromatic grains. The combo of basmati rice salad and wild rice salad stays moist, keeping that nice, slightly nutty aroma even as it cools down. Really good stuff. And you know, those tiny cubes of sautéed vegetables—like zucchini, peppers and carrots—bring such a pop of color and a crisp bite to each forkful. It's what people really, really like about this vegetable rice salad. It feels super light but still pretty filling, which makes it a hit for anyone wanting a healthy rice salad without much fuss. And here's the thing, some folks even shape it with a metal ring for that neat look—so fancy, right?—giving the plate a more special vibe, whether it's a simple lunch or quick picnic food on a hot day.

Across different places, folks switch things up, adding salmon or other veggies based on what’s around, keeping it super fresh and never boring. A summer rice salad like this isn’t just for vegetarians. For real, it's kinda the go-to for anyone craving something cooling but not bland, especially when it gets warm. Compared to other grain salad dishes, basmati and wild rice don't get mushy. They hold their own, giving you that tangy bite from the dressing and a crunchy texture from the veggies every time. This easy rice salad recipe feels like a break from heavy food. Seriously good. That's why it shows up so often at summer get-togethers. And serve it cold or just slightly chilled. And look, you’ll see how the flavors come out, making this rice and vegetable dish a good fit for everything from packed lunches to side dishes at cookouts. Pretty simple. All in all, it’s a simple way to eat light, get some veggies in, and keep things bright and zesty when you want something different. Plus, it's versatile enough to adapt to whatever ingredients you have on hand, adding a dash of creativity to your meal planning. And the sauce? Can't go wrong.

You might also like:

INGREDIENTS
297
Calories per serving
Basmati rice 0.6 cup (125 g) -
Red rice 5 cups (125 g)
Eggplant 1 - small
Carrots 1
Zucchini 1
Fresh scallion 1 -
Garlic 1 clove
Red peppers 1 -
Yellow peppers 1
Extra virgin olive oil to taste -
Chives 3 spoonfuls - chopped
Fine salt to taste
Black pepper to taste -
Preparation

How to prepare Basmati and Wild Rice Salad with Vegetables

Clean the vegetables and cut them into small cubes; chop the spring onion and garlic clove and place them in a pan to brown with 4 tablespoons of extra virgin olive oil. Add the diced vegetables and sauté them for about 10 minutes, then add salt, pepper, and turn off the heat.

Rinse the rice under cold water; then boil it in salted water for about 12-15 minutes, drain it, and spread it out in a wide, shallow container to cool.

Once cooled, combine the vegetables with the rice (except for a couple of tablespoons that you will use for decoration), add a drizzle of extra virgin olive oil and season with chives; plate the rice individually using a ring mold and decorate each plate with some vegetable cubes and chopped chives.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES