Summer Season Special – Varieties of Rice Salads

It’s time to get ready for the scorching sun as well as heat. We ought to take some precaution in this season. Rice is the best food to eat in this hot summer since it consists of lots of carbohydrates. It acts as an energizer so it refreshes our body and mind easily.

Rice gets digested easily and quickly and it is an ideal food for the person who is debilitated and weak and suffered from digestive disorders. There are different varieties of rice in India and all rice are healthy and nutritious. Eg. Basmati rice is thinner and easily digestible compared to normal white rice. Likewise, there are more benefits in all types of rice and you can get those rice varieties from the best quality rice exporters. It’s time to fill you up with varieties of rice salads that are light and refreshing.

  1. Mexican Bean and Rice Salad

Mexican Bean Rice Salad is one of the low-fat spicy salad with Latin American Flavours packed with full of fresh vegetables for a healthy lunch. Brown rice get dressed up in Mexican style with corn, peppers, lime, black beans and cilantro in a colorful delicious salad.

In a large bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Mix it up with all ingredients and sprinkle with salt to taste.

  1. Nutty Brown Rice Salad

The delicious nutty brown rice salad packed with brown rice, kidney beans, fresh vegetables, raw almonds.

Combine the rice and water in a small saucepan over high heat and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed 45 to 50 minutes. Then place the cooled rice in a large bowl and stir with kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper.

  1. Red Rice Salads:

Red rice having more medicinal qualities to help cure diabetes and high cholesterol. The rice must be cooked in a heavy saucepan or in a rice cooker and cook the red rice a little more evenly, but you can achieve the same result by stirring the grains more often for the stove top method.

Cook 1 cup of raw red rice and allow to cool. In the saucepan over medium-low heat add only 2 tablespoons of oil and cook shallots and garlic until a light golden brown or until fragrant. Immediately remove from heat and add remaining 2 tablespoons of oil, sugar, soy sauce, sesame oil, salt, vinegar, lemon juice and cracked black pepper. Stir until sugar dissolves and all ingredients are mixed together. Put aside to marinade further while you prepare vegetables and herbs.

After rice has completely cooled, toss in cucumbers, chopped herbs, and shallot dressing. Eat immediately or chill in the refrigerator. Before eating, toss everything in the bowl again before serving. For a warm red rice dish, toss cucumbers and herbs with warm rice. Heat up dressing in saucepan till warm and toss with rice. Serve immediately.

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