Rice Salad For Lunch

So Many Packed Lunches

August 13, 2022

Canan Orhun

Description

This is our favorite rice salad. We often make it for gatherings. Since it is loaded with vegetables, almonds, olives and also the optional grapes, it is a one dish meal, which is perfect to take along to work for lunch. You may enhance it with ingredients that you like!

for Rice Salad

✓ 1 cup of parboiled rice ( I used red)
✓ 2 cups of mixed frozen veggies (mine was: corn, peas, green beans & carrots)
✓ ½ cup of pitted olives
✓ ¼ cup of pickled onions (please see our July recipe booklet for this)
✓ ¼ cup of toasted almonds
✓ Zest of 1 lemon (juice goes in the dressing, recipe below)
✓ ½ cup of grapes, cut in half (apples cut in small pieces work well, too)
✓ 2 tablespoons of fresh herbs ( I used mint)
✓ ¼ cup of tahini dressing (recipe below)
✓ Salt and pepper to taste

for Tahini dressing

2 tablespoons tahini
3 tablespoons lemon juice (I like my dressing lemony, please adjust to your liking)
1 tablespoon maple syrup or agave syrup
½ teaspoon of garlic powder or crushed fresh garlic
Salt and pepper to taste
Water to thin

for Rice Salad

Cook the rice as per the instructions, drain and let it cool
While the rice is cooking, put your frozen vegetables in a big enough bowl, bring some water to a boil in a kettle, pour over the frozen vegetables and let them stay until the rice cooks. Then drain the veggie mix, too.
Once the rice and the veggies are cooled, put them in a large bowl, add all the other ingredients and mix your rice salad.

Now you are ready to serve it for a meal or fill a small box to take with you to work 😊

for Tahini Dressing

Mix all but the water in a bowl until well blended and smooth.
Then add water little by little and mix again, to thin your mixture to the desired thickness.

Rice Salad For Lunch

Rice Salad For Lunch

So Many Packed Lunches

So Many Packed Lunches

Canan Orhun

Canan Orhun

Description

2 tablespoons tahini

3 tablespoons lemon juice (I like my dressing lemony, please adjust to your liking)

1 tablespoon maple syrup or agave syrup

½ teaspoon of garlic powder or crushed fresh garlic

Salt and pepper to taste

Water to thin

Cook the rice as per the instructions, drain and let it cool

While the rice is cooking, put your frozen vegetables in a big enough bowl, bring some water to a boil in a kettle, pour over the frozen vegetables and let them stay until the rice cooks. Then drain the veggie mix, too.

Once the rice and the veggies are cooled, put them in a large bowl, add all the other ingredients and mix your rice salad.

Now you are ready to serve it for a meal or fill a small box to take with you to work 😊

Enjoy!

So Much Kale – KALE SALAD

So Much Kale – COMFORTING KALE AND CHICKPEA SKILLET

So Much Kale – KALE SWEET POTATO HASH (eggplant lasagna)

Quick Find

Get in Touch

Copyright © 2022 somanycooks.com

Powered by somanycooks.com

Reciepe Search