Salad with rice and green cucumber. Crab salad with rice and cucumber. Rice salad with tomatoes and sweet peppers
Rice contains a lot of B vitamins, vitamins E, PP and minerals such as calcium, copper, iron, potassium, manganese, phosphorus, magnesium, selenium, zinc. It is rich in both proteins and fiber. Long grain white rice is the most suitable variety for salads. When cooked, the grains of long-grain rice lengthen even more, but retain their ideal shape and acquire a dazzling white color.
For the preparation of rice salads, we can recommend the oriental way of cooking it. It is quite simple and makes it possible to preserve all the beneficial substances of the grains as much as possible. With this method of cooking, the rice turns out to be crumbly and tasty, the rice grains remain intact.
Pour one glass of rice into a heated thick-walled frying pan or brazier, pour 1.5 cups of boiling water and immediately close tightly with a heavy lid. Cooking time must be observed exactly: 12 minutes. The first 3 minutes of cooking, the fire should be very strong, 7 minutes - moderate, the remaining 2 minutes - weak. Leave the rice covered on the stove for exactly twelve minutes. After that, the lid can be lifted, salt and gently mix the rice. When it cools down, you can put it in a salad.
The taste of rice goes well with the taste of any vegetables and fruits, nuts. Rice does not absorb, but rather emphasizes the taste of the products included in the salad. This must be remembered when choosing oil for salad dressing.
Simple rice salads can be served on a platter lined with lettuce, or wrapped in small portions in lettuce leaves and arranged beautifully on a platter.
Rice salad with herbs
2 cups of boiled rice, 100 g of young garlic feathers or green onions, 50 g of parsley, 50 g of dill, ground white pepper, 50 ml of vegetable oil.
Salad recipe: Mix rice with finely chopped herbs, salt, pepper, pour vegetable oil and mix.
Rice salad with green salad
2 cups of boiled rice, 100 g of green salad, a pinch of curry, 30 ml of lemon juice, 50 ml of vegetable oil.
Salad recipe: Add thinly sliced lettuce, lemon juice, curry to the rice and mix. Fill with vegetable oil and mix again.
Rice salad with radish
2 cups boiled rice, 200 g radish 50 g dill, 1 tbsp. a spoonful of lemon juice, salt, 50 ml of vegetable oil.
Salad recipe: Grate the radish on a coarse grater or cut into small cubes, finely chop the dill. Combine with rice, salt, add lemon juice, pour vegetable oil and mix. Put in a salad bowl, decorate with dill and radish.
Rice salad with seaweed
2 cups of boiled rice, 200 g of canned seaweed, 30 ml of olive oil.
Salad recipe: Finely chop seaweed, mix with rice, add olive oil and mix.
Rice salad with seaweed and walnuts
2 cups boiled rice, 200 g canned sea cabbage, 50 ml lemon juice, 30 ml olive oil, 50 g chopped walnuts, 10-12 green salad leaves.
Salad recipe: Mix rice with nuts and vegetable oil, finely chop the cabbage. Alternating layers, put rice and seaweed on a dish covered with lettuce leaves. Sprinkle each layer of rice with lemon juice. Sprinkle the top layer of rice with thinly sliced lettuce leaves.
Rice salad with tomatoes
2 cups boiled rice, 150 g tomatoes, 50 g green onions, salt, 50 ml corn oil.
Salad recipe: Cut the tomatoes into cubes, green onions into rings, mix with rice, salt, mix and season with vegetable oil. Put in a salad bowl and sprinkle with green onions.
Rice salad with tomatoes and sweet peppers
2 cups boiled rice, 30 g parsley, 200 g tomatoes, 100 g sweet peppers, 100 g black olives, 15 g canned capers.
For refueling: 50 ml olive oil, salt, ground black pepper, 1 tsp. a spoonful of dried chopped oregano, 30 ml of lemon juice, 1 teaspoon of table mustard.
Salad Recipe: Combine olive oil, lemon juice, oregano, mustard, salt and pepper in a deep bowl. Put the diced tomatoes and peppers into the dressing; halved olives, capers and finely chopped parsley. To stir thoroughly. Add rice to the vegetable mixture, mix again and garnish with herbs.
Rice salad with cucumbers and olives
2 cups boiled rice, 100 g fresh cucumbers, 100 g pitted olives, 25 g basil, 50 ml olive oil.
Salad recipe: Dice cucumbers, slice olives, finely chop basil. Add prepared products to rice, pour over vegetable oil and mix. Transfer to a salad bowl and garnish with slices of cucumbers and olives.
Rice salad with pickles
2 cups boiled rice, 150 g pickles, 50 g dill, 50 ml sunflower oil.
Salad recipe: Mix rice with diced cucumbers and finely chopped dill, pour over vegetable oil and mix.
Rice salad with eggplant
2 cups boiled rice, salt, 200 g eggplant, 100 ml vegetable oil, 100 g canned green beans, 100 g tomatoes, 50 g green onions, 30 ml wine vinegar, 2 tbsp. tablespoons of table mustard, ground black pepper.
Salad recipe: Peel the eggplant, cut lengthwise into four parts, put in water for a quarter of an hour, then dry and cut into cubes. Heat vegetable oil in a frying pan, fry, stirring constantly, eggplant cubes until dark brown. Cut tomatoes into cubes, onions into rings. Combine prepared foods with rice. For dressing, beat the remaining eggplant oil with vinegar and mustard. Season the salad.
Rice salad with green peas
2 cups of boiled rice, 150 g of green peas, 50 g of carrots, salt, 50 ml of vegetable oil, parsley.
Salad recipe: Mix rice with raw carrots grated on a fine grater, mix. Add green peas, salt. Gently mix and season with vegetable oil.
Rice salad with sweet peppers and green peas
2 cups of boiled rice, 100 g of red sweet pepper, 100 g of canned green peas, salt, 50 ml of vegetable oil, 30 ml of vinegar.
Salad Recipe: Bake and peel red pepper pods, cut into cubes and add to rice together with green peas. Salt, pour vinegar and vegetable oil and mix.
Rice salad with pickled sweet peppers
2 cups boiled rice, 100 g pickled red sweet pepper, 50 g red onion, 50 g pine nuts, 50 ml vegetable oil.
Salad recipe: Cut the pepper into cubes, cut the onion into thin half rings, mix with rice and pine nuts. Decorate the salad with pepper and onion rings.
Rice salad with mushrooms
2 cups of boiled rice, 200 g of oyster mushrooms, salt, ground white pepper, 50 ml of vegetable oil.
Salad recipe: Boil mushrooms, cool and cut into thin strips, combine with rice. Salt, pepper, pour vegetable oil and mix.
Rice and lentil salad with mushrooms
1 cup boiled rice, 1 cup boiled green lentils, 100 g small pickled mushrooms, 2 tbsp. tablespoons finely chopped coriander.
For refueling: 1 st. a spoonful of sugar, 30 ml of 3% vinegar, 50 ml of vegetable oil, 1/2 teaspoon of ground coriander (cilantro), salt and pepper.
Salad recipe: To prepare the dressing, dissolve sugar in vinegar and beat with vegetable oil. Add coriander powder, salt and pepper to dressing. Mix rice, lentils, mushrooms whole or chopped and chopped coriander greens.
Drizzle with salad dressing.
Rice salad with dried apricots
2 cups boiled rice, 100 g dried apricots, 1 tbsp. a spoonful of corn oil, 50 g of almonds, 1/2 teaspoon of grated nutmeg, 3 sprigs of celery, 50 g of onions.
For refueling: 30 ml lemon juice, 50 ml corn oil.
Salad recipe: Finely chop the dried apricots and pour boiling water over it, drain the water after an hour. Roast almonds with 1 tbsp. a spoonful of corn oil, a few seconds before the readiness to add nutmeg. Put apricots and roasted almonds in a salad bowl with rice. Add finely chopped onion to celery. Drizzle with a dressing of lemon juice sour cream and corn oil.
Mix well.
Rice salad with apples, dates and pineapple
2 cups boiled rice, 50 g dates, 100 g apples, 50 g canned pineapple, 3 tbsp. spoons of pomegranate seeds, 50 g of pine nut kernels.
For refueling: 50 ml fresh orange juice 30 ml lemon juice 30 ml vegetable oil 2 tbsp. tablespoons finely chopped mint, salt.
Salad recipe: De-pit dates, peel apples. Dice apples, dates and canned pineapple. Roast the pine nuts in a dry frying pan. Mix rice, fruits and nuts. Prepare the dressing by mixing and whisking its ingredients and pour over the salad. Refrigerate before serving.
Crab stick salads are one of the most popular appetizers, both on the daily menu and on the festive table. Such love for the dish is quite natural: the dish has a delicate taste and appetizing appearance, and the required ingredients are quite accessible to everyone. Try one of the most amazing varieties of this famous appetizer - a salad with crab sticks, rice and cucumber. The dish is distinguished by its exquisite taste, luxurious appearance and delicious freshness. Thanks to rice, the salad turns out to be quite satisfying, which will help feed all family members or a large number of guests. It is a pleasure to prepare such an appetizer, because the process is very fast and easy.
Ingredients
- Crab sticks - 300 g;
- Boiled chicken eggs - 4 pcs.;
- Fresh cucumber - 3-4 pcs.;
- Canned sugar corn - 1 can;
- Boiled rice - 1 tbsp.;
- Green onions - 6-7 stalks;
- Mayonnaise - 6-7 tablespoons;
- Salt - to taste.
Cooking
To make your salad especially tasty, you should use friable rice. To do this, it must be properly boiled. Rinse the cereal under running water. This must be done until the flowing liquid becomes transparent. Send the prepared cereals to boiling water (in a ratio of 1: 2). Salt to taste and cook until the rice is fully cooked. Place the hot ingredient in a colander with small holes and rinse thoroughly with cold water. Let the liquid drain and transfer the product to a suitable bowl.
Hard boiled eggs, peel and rinse. The last procedure will help to prevent the smallest particles of the shell from getting into the salad. Chop the product into small cubes and send to rice.
Rinse fresh cucumbers and dry with a towel. Remove stems and, if desired, peel. Cut the cucumber into cubes and add to the rest of the ingredients.
Open a can of canned corn and drain the contents into a colander. Leave for a few minutes to drain all the juice. Transfer the corn to a common bowl.
To make the salad tender and juicy, use chilled crab sticks. The frozen product often turns out to be dry, which negatively affects the quality of the finished dish. Release the crab sticks from the packaging film, and then cut into pieces of the same size as the rest of the ingredients. Add the crushed product to the bowl with the snack.
Rinse the green onions and pat dry with paper towels to remove excess moisture from the greens. Chop the ingredient into small rings and send to the salad.
Crab salad with rice and cucumber is almost ready. It remains only to fill it with mayonnaise and salt. Before salting, taste the dish, perhaps this action is not needed.
Mix the salad thoroughly. Cover the bowl with a lid or cling film and refrigerate for several hours. During this time, the salad will soak well and become even tastier.
Put the salad in a beautiful dish, garnish with slices of fresh cucumbers and serve. You can arrange the serving of the dish in a more original way by putting it in portioned bowls or using a culinary ring. Bon appetit!
Calories: Not specified
Cooking time: not specified
Such a salad with rice, eggs and pickles can be prepared for some kind of holiday, for example, for the New Year. See also a list of others. My detailed recipe with a photo describes step by step the entire cooking process.
For the salad you will need:
- eggs - 2 pieces;
- pickled cucumber - 1 large or two small;
- sweet salad pepper of medium size - about 2 pieces;
- green onions - a few stalks;
- rice - 100 grams;
- dill - a small bunch;
- mustard powder - 1 teaspoon + a little for powder;
- table salt - 1 teaspoon;
- sunflower oil - about 20 grams.
Step by step recipe with photo:
Sweet salad pepper according to the salad recipe with rice and my egg, clean and cut first into thin long strips. 
Then cut into small cubes. 
Pickled cucumbers, if they have just been taken out of the jar, are washed from white bloom, let them drain well, cut off the tips and cut into small cubes. 
Boil the eggs for ten minutes in boiling water over low heat, put to cool under cold water, peel and cut with a device for cutting eggs into cubes.
Boil the rice until cooked and rinse under running hot boiled water so that the gluten is gone and it becomes crumbly.
And rice goes well with fish, so we suggest you familiarize yourself with.
We put all the cooked ingredients of the salad with rice and egg in a salad bowl.
We cut the green onion, pre-washed and dried.
Also finely chop the dill, also pre-washed and dried. In order to avoid sand and earth in the greenery, it is soaked for twenty minutes in cold water, and then washed in running water.
Green onions and dill are added to the salad with eggs and rice.
Add salt and mustard to the salad one teaspoon each.
Pour sunflower oil into the salad (can be replaced with olive oil).
Gently mix the salad with cucumbers, rice and eggs.
To serve a bright salad on the table, just like the children in the sandbox, we make pasta. We put the salad in a small rounded container, press it down a little and turn the pasta on a plate of a contrasting color.
With the help of mustard, you can make a snowflake. We put toothpicks in the shape of rays around the salad and sprinkle them with mustard powder. Then carefully remove the toothpicks and get beautiful gentle rays.
Bon appetit and happy holidays.
It will also fit perfectly into your holiday menu.
Salad with rice is a complete hearty dish that can be prepared at least every day, changing additional ingredients. By the way, fish, chicken, and all kinds of vegetables, both raw and boiled, can become such ingredients. In other words, rice is a unique product that does not require special cooking skills.
Moreover, rice is rich in a variety of vitamins and amino acids. The latter, as many as 8 pieces are included in rice. In addition, rice is a hypoallergenic product. It can be used both during normal and medical diets.
The only catch in making salads with rice is boiling it. Rice is a very delicate product, in a few minutes I can spoil it, digest it, for example. Therefore, it is necessary to remember the simple secret of cooking rice. It must be boiled in water in a ratio of 1 to 1.5 for 20 minutes, and then covered with a lid and removed from heat.
How to cook salad with rice - 15 varieties
The salad is very hearty and tasty, suitable for dinner and festive lunch.
Ingredients:
- Crab sticks - 1 pack
- Onion - 1 pc.
- Chicken eggs - 3 pcs.
- Rice - 100g
- Mayonnaise
- Greenery
Cooking:
First of all, boil the rice in salted water, cool to room temperature. Crab sticks cut into small pieces. Hard boil chicken eggs. Finely chop the greens. Mix all the ingredients, add corn and season with mayonnaise.
Bon appetit.
An interesting combination, isn't it? Moreover, this salad is also incredibly tasty.
Ingredients:
- Boiled sausage - 250 g
- Chicken eggs - 3 pcs.
- Rice - 500g
- Canned corn - 1 can
Cooking:
Boil rice. We add corn to it. Boil the eggs and cut them into pieces. Finely chop the sausage. Mix all ingredients. Fill with mayonnaise. Mustard can be added to the dressing if desired. So the salad will acquire new colors of taste.
An interesting salad that will surely fall in love with all fans of spicy Mexican cuisine.
Ingredients:
- Rice - 500g
- Lime juice - 40 ml
- Italian salad dressing - 100g
- Salsa sauce - 100g
- Green onions - 3 bunches
- Corn grains
- chopped cilantro
Cooking:
Boil rice until tender. Finely chop the greens. Corn, for this salad must be taken fresh. Finely chopped chili can be added if desired. Mix all ingredients and season with sauce. To prepare the sauce, we need to mix Italian sauce, lime juice and Italian dressing. Then put the salad in the refrigerator for several hours.
A simple salad to prepare, very tasty to taste, and most importantly, all these products can certainly be found in your home.
Ingredients:
- Crab sticks - 250 g
- Green onion
- Dill
- Eggs - 3 pcs.
- Canned corn - 1 can
Cooking:
Boil eggs and rice. Cut crab sticks. Peel the eggs and cut them into small pieces. Cucumbers cut into cubes. You can remove the peel from the cucumber. Mix everything, add rice, corn and mayonnaise.
An original salad, both in taste and in appearance. And it doesn't take much time to prepare.
Ingredients:
- Wild rice - 300 g
- Sesame oil - 80 ml
- String beans - 200 g
- Yellow string beans - 200g
- Lemon - 1 pc.
- Garlic - 2 cloves.
Cooking:
Boil rice in salted water. Cool down.
To properly cook rice, you must first pour rice with 1 liter of water and bring to a boil, then close the lid and simmer for 40-59 minutes. Only in this way, wild rice can become soft and open.
Boil the beans in salted water for no more than 5 minutes. Cool down. Pass the garlic through a garlic crusher. Peel the zest from the lemon and squeeze out the juice. Mix garlic, lemon juice and sesame oil. Mix rice with beans. And top with sauce.
Another option for this salad is serving warm. You can also add soy sauce to it.
This salad is very satisfying and beautiful. Do not be lazy to cook it a lot, because it is also delicious.
Ingredients:
- Onion - 1 pc.
- Green onions - 2 bunches
- Eggs - 2 pcs.
- Canned tuna - 1 can
- Canned corn - 1 can
Cooking:
Boil rice in salted water. Drain the corn in a colander to drain the sauce. Onion cut into cubes. Mash the tuna with a fork. Mix all the ingredients. Boil eggs and cut into cubes. Let's make mayonnaise.
Bon appetit
Sometimes it happens that sausage and meat salads get bored. Then salads with fish and seafood come to replace.
Ingredients:
- Rice - 1 cup
- Canned pink salmon -1 bank
- green onion
- Cucumbers - 1 pc.
Cooking:
Boil rice and cool. Cucumbers cut into small cubes. Chop greens. Cut or mash the fish.
It is better to pour the juice from the fish into rice, so the salad will be more juicy.
Mix all ingredients and season with mayonnaise.
Bon appetit.
Exclusive salad in a hurry with a romantic Italian accent.
Ingredients:
- Rice - 100g
- Tomatoes - 80 g
- Green onion
- Peas - 100g
- Olives -100g
- Pepper - 1pc
- Cheese -100 g
Cooking:
Boil rice, salt, pepper and cool. Let's take freshly frozen peas and boil them. Cut olives in half. Cucumbers cut into cubes. Remove the skin from the tomato and cut into small pieces.
To easily remove the peel from a tomato, you need to make an incision on the tomatoes and pour boiling water over them.
Remove the seeds from the pepper and cut into cubes. Cheese cut into cubes. Boil the chicken breast and disassemble into fibers. Mix everything and season with mayonnaise.
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Well, a very tasty and interesting salad. Delicious, juicy and very pretty.
Ingredients:
- Lightly salted salmon - 200 g
- Rice - 200 g
- Cucumbers - 1 pc.
- Carrots - 2 pcs.
- Avocado -1 pc.
- Eggs - 4 pcs.
- Lemon juice - 20 ml
- Green onions - 3 bunches
- Red onion - 1 pc.
- Dill
- White wine vinegar - 40 ml
Cooking:
Boil rice. It is very important in this salad to properly boil the rice. To do this, rinse the rice well. We check the degree of rice cleaning by the color of the water, when it becomes completely transparent, the rice is ready. After that, we throw it on a sieve and leave it for an hour. After, pour the rice with two glasses of water and bring to a boil under the lid. Let's leave it for another 10 minutes. Now mix white wine vinegar and sugar and salt (1 teaspoon each) and add this sauce to the rice.
Boil eggs and carrots. Clean and rub on a coarse grater. Onion cut into small cubes. We finely chop the greens. Wash the cucumber and cut into small cubes. Peel the avocado and remove the pits. Now spread on a flat dish, break the salad
- Rybka
- Dill
- Cucumber
- Avocado
- Mayonnaise
- Carrot
- Mayonnaise
- Greenery
We decorate the salad and leave it in the refrigerator for a couple of hours.
Bon appetit.
Chicken fillet is very often used in salads. We bring to your attention a salad with rice and chicken fillet.
Ingredients:
- Chicken fillet - 300 g
- Canned peas - 100g
- rice wild
- Cucumbers - 2 pcs.
- Green onion
Cooking:
Boil rice. Boil chicken fillet. Peel cucumbers and cut into cubes. Cut the chicken fillet into small pieces. Chop greens. Mix all ingredients. Season with mayonnaise, pepper and salt.
An exotic low-calorie salad that will be useful instead of a fatty dinner.
Ingredients:
- Mussels - 600 g
- White wine vinegar - 40 ml
- Cherry - 8 pcs.
- Eggs -2 pcs.
- Milk - 250 ml
- Bay leaf - 2 pcs.
- Rice -300g
Cooking:
Boil rice, cool. Boil mussels in milk with bay leaf, salt and pepper. After drain the milk and mix the mussels with rice. Boil eggs, cut into slices. Cut the tomatoes in half and then in half again. In a bowl, mix oil, vinegar, pepper and salt. Pour the mixture of rice and mussels with the sauce.
Salad for lovers of seafood and hearty snacks. It is precisely in these two parameters that this salad differs.
Ingredients:
- Rice - 250 g
- Canned fish - 1 can
- Onion - 0.5 pcs.
- Eggs - 4 pcs.
Cooking:
Boil rice in salted water. Add finely chopped onion, mashed fish with a fork, pepper and salt. Boil the eggs and cut them into pieces. Mix everything and season with mayonnaise.
Bon appetit.
An interesting and unusual salad, the recipe of which will beg for all the guests.
Salad with tuna and rice is an easy meal for the whole family, full of vitamins. Try the best recipes from our selection!
The tuna salad recipe is very simple, and it takes 15 minutes to prepare, the ingredients can be found in any store, and some don’t even need to go anywhere, because everyone has such products. The dish is very light, but at the same time hearty at the expense of rice. Canned tuna gives the salad a rich fishy taste, but we do not feel a strong and tasteless smell of fish. In addition, the salad is very “elastic”, its recipe can be changed depending on the preferences and diet of the person, for example, if you can’t have mayonnaise, then you can replace it with unsweetened Activia yogurt. Or if you do not like eggs, then you can not add them to the salad, this will not change the taste.
- 1 can Canned tuna in a can
- 100 gr. Rice
- 200 gr. Canned corn
- 2 pcs. Boiled chicken eggs
- 1 PC. Bulb onions
- 100 gr. Mayonnaise
- 2 pinch
- Ground black pepper
Boil the rice, after rinsing under cold water, set it to cool.
Boil the eggs in a steep (15 minutes), also set them to cool.
Open canned tuna, drain all liquid from it.
Place the tuna in a salad bowl and mash with a fork.
We open canned corn (I prefer Bonduelle corn, it is very tasty and young), drain all the liquid from it.
Add corn to tuna.
Cut the cooled boiled eggs into cubes.
We mix all the ingredients.
Add mayonnaise, mix.
Sprinkle a little black pepper on top (or to taste).
Recipe 2: Tuna Salad with Rice and Corn (with photo)
For lovers of dishes using canned fish, we offer you to cook this simple salad recipe, in which tuna goes well with rice.
- Chicken egg 2 pieces
- Onion 1 piece
- Salt 5 grams
- Rice 100 grams
- Mayonnaise 3 tbsp. spoons
- Dill 3 sprigs
- Ground black pepper 3 grams
- Corn 200 grams
- Canned tuna 1 can
We get acquainted with the list of proposed products for fish salad and prepare the ingredients for the implementation of the recipe according to the specified amount. The amount of salt and black ground pepper is given conditionally. When adding these spices, be guided by your taste preferences. Mayonnaise for dressing fish salad with rice is used purchased (store-bought), but you can cook it yourself (experienced hostesses know how to do this).
First of all, for a salad with canned tuna, boil rice. Transfer the washed rice to a saucepan, fill the cereal with water. Boil the rice until tender (season the water with a little salt). To prevent the rice in the salad from turning into porridge, rinse the cooked rice under cold water, and then put it on a sieve so that the excess liquid is glassed. For our salad with canned fish, the rice must be completely cool.
There is another ingredient in the recipe, which should be pre-boiled. These are chicken eggs. But, if you had to tinker with rice, then everyone can handle boiling eggs. During the cooking process, chicken eggs should become "cool". Put the eggs in a saucepan after boiling under cold water. When cleaning, the shell will be removed much easier. Finely chop the cooled chicken eggs for salad.
Peel the onion. Depending on the size, use a whole onion or just a half, as in our case. Finely chop the peeled onion for fish salad.
The recipe uses canned corn. Open the jar of this ingredient and transfer the corn kernels to a sieve to drain the liquid. Rinse fresh herbs such as dill. Pat the greens dry with paper towels. Chop the fresh dill with a knife.
We got to the main ingredient of the proposed dish - canned tuna. Take the fish pieces out of the jar and transfer them to a bowl. Next, the tuna needs to be well kneaded. For the process, use a regular fork.
All the ingredients for the fish salad are prepared. Transfer food to a large bowl. Season the salad with spices (salt and ground black pepper). Dress the salad with tuna and rice with the desired portion of mayonnaise. Do not use too much mayonnaise so that the salad does not turn into porridge. Mix the ingredients with a spoon.
It is not recommended to immediately serve such a fish salad to the table, no matter how much you want to show off your culinary masterpiece. Salad with tuna and rice should be in the refrigerator for at least one hour.
The prepared salad can be offered to guests or household members in bowls.
Recipe 3: Salad with Canned Tuna, Cucumber and Rice
- Steamed rice (in bags) 2 bags
- Canned peas 1 can
- 4 boiled eggs
- Tuna in oil 1 can
- Pickled cucumbers 7 pieces (medium size)
- Onion 1 piece (medium size)
- Mayonnaise 2 tablespoons
- Vegetable seasoning to taste
- Peppers, a few pieces (optional)
Boil the rice until tender and cool, draining the water. Eggs need to be hard-boiled, just like rice, cool, and then peel.
Drain water from peas, oil from tuna. Peel the onion from the husk, rinse the pickles.
Eggs, cucumbers and onions should be cut into small cubes. Tuna can also be mashed with a fork to make smaller pieces, but on the other hand, they will fall apart right in the salad when you mix everything, so I think that extra gestures are useless.
When everything is ready, all you have to do is transfer all the ingredients to a deep salad bowl, add vegetable seasoning to taste, season with mayonnaise and mix well to distribute the ingredients, spices and dressing.
Salad with tuna, rice and pickles is very satisfying, so it can be served as a main course after a hot dish, for example, after soup. Such a salad is stored just as well, so if you have left, you can postpone it for the next day. Bon appetit!
Recipe 4, step by step: layered salad with rice and tuna
- Canned tuna: 1 can
- Rice: ½ cup
- Eggs: 2 pieces
- Apple: 1 small
- Cheese: 100 g
- Mayonnaise: 150 g
- For decoration: Corn, pomegranate seeds, green onions, lemon
Recipe 5: Salad with Rice, Tuna and Pickled Cucumbers
This is a very simple recipe for a gourmet salad with rice and tuna. In small rosettes, it will look just wonderful on the table! Perfect as an appetizer and complement any dinner. Ingredients are inexpensive, but at the same time refined: tuna, lemon, long-grain rice, vegetable oil, pickled cucumbers. As you can see, the composition is dietary and light.
- canned tuna in its own juice - 1 can (185 grams),
- long grain rice - 100 grams,
- pickled cucumbers - 2-3 pieces,
- vegetable oil,
- lemon juice - 0.5 pcs.,
- ground black pepper.
Cook rice for salad in advance so that it has time to cool thoroughly. You can cook it the night before and store it in the refrigerator before we start preparing the salad. It is very convenient to use rice, which is sold in bags for cooking: it is very easy to prepare, and you can immediately see the portion. A sachet is just a serving for two.
Boil rice in salted water until cooked, cool. If the rice does not turn out crumbly, rinse it in cold water and filter through a colander or sieve. The water must drain completely!
Next, pour the cereal into a salad bowl.
We take out the pickled cucumbers, dip them with a napkin to free them from the brine. Cut off the ends, cut into small cubes. Pour the cucumbers into a bowl of rice. If the cucumbers are very juicy, then you can pre-cut, already chopped, hold on a sieve so that the brine is a little stack.
Opening tuna. If in a jar we find a small fish with bones, skin or even a head, then this is not tuna. The jar can contain either whole steaks or pieces of pulp. Unfortunately, today tuna is often faked. Drain the juice from the fish, if you have a large piece in the jar, knead it with a fork, put it in a salad bowl with the previous ingredients.
Sprinkle the salad with prepared ground pepper or immediately grind the peas in a mill.
Lemon juice is better to use freshly squeezed, directly from the fruit, and not concentrated. We wash the lemon with cold water, dry it with a towel, cut off half and squeeze the juice into the salad. The amount of juice is determined by taste. It can be a third or the whole half of a lemon.
It turned out very flavorful and delicious! We cool the salad in the refrigerator before serving, put it in a beautiful salad bowl or in portioned rosettes or form a ball out of it. In general, as your fantasy tells you.
Recipe 6: Tuna Salad with Rice and Tomatoes Without Mayonnaise
The main ingredient around which all tastes are built is, of course, tuna in oil. This is generally a very tasty fish, which has a pleasant aroma and tastes like beef. It is this fact that makes tuna so popular in cooking, because many different, interesting dishes can be prepared from it.
We add boiled rice to the tuna (you need to take long-grained rice so that it is crumbly), fresh fruits of tomatoes and cucumbers. Also add onions for spiciness. We season this dish with olive oil mixed with lemon juice and sprinkle with spices at our discretion. The recipe is for 4 servings.
- tuna (in natural oil) - 200 g,
- rice (long grain) - 1 tbsp.,
- ripe tomato fruits - 1 pc.,
- cucumber (fresh) - 150 g,
- onion - 100 g,
- finely ground sea salt or table salt,
- spices - to taste,
- olive oil (vegetable) - 4 tablespoons,
- lemon fruit - 0.5 pcs.
Boil the rice until cooked, but first we sort it out and rinse it thoroughly several times in running water. And then we put the rice in a saucepan and pour it with hot salted water, based on the proportion: we take two parts of water for one part of rice.
We take out the tuna from the jar and cut it into pieces.
We wash the cucumbers and cut first along, and then cut into large slices.
We wash the fruits of tomatoes, cut in half and cut out the stem, and then cut into pieces.
We chop the onion in half rings.
Mix vegetables with rice and tuna, add salt and spices.
And then season with oil and freshly squeezed lemon juice.
A salad with tuna, beans and tomatoes is also tasty, which is easy to prepare according to our recipe. Bon appetit!
Recipe 7: Salad with Tuna, Crackers and Rice (Step by Step)
Connoisseurs of healthy food will appreciate the salad. Tuna is rich in polyunsaturated fatty acids and has a high protein content with a low calorie content.
The salad consists of several layers: rice is laid out on a cracker layer, tuna with onions is on top, then eggs.
- crackers 8 pcs
- boiled eggs 2 pcs
- canned tuna 200 g
- white onion 0.5 pcs
- boiled rice 100 g
- homemade mayonnaise 150 g
Boil the eggs, peel and finely chop.
Mash canned tuna, combine with chopped onions. Pepper and salt to taste.
Boil friable rice, add mayonnaise, mix well.
Lay out the salted crackers in one row.
Spread prepared rice on it.
Then we put the tuna with onions.
Cover with another layer of cookies.
Top with eggs mixed with mayonnaise.
Here is what the finished dish looks like.
Recipe 8: Tuna Salad with Eggs and Pickles
Simple and quick to prepare dishes have always been favorites among busy housewives. Salads using canned foods are a very tasty and uncomplicated appetizer that is not ashamed to be put on the table and does not take much time to prepare. In particular, a salad with canned tuna and rice, which is especially popular both during everyday meals and at festive feasts. Usually, canned tuna in cans is sold in its own juice or in oil, which makes the salad juicy even without the use of additional dressing. Salad with tuna and rice is the perfect dish, the ingredients in which are perfectly combined with each other.
- Boiled white rice - 80 g;
- Onion - 40 g;
- Apple cider vinegar - 30 ml;
- Canned tuna - 0.5-1 can;
- Pickled cucumbers - 2 pcs;
- Boiled eggs - 2 pcs;
- Mayonnaise to taste.
Peel the onion, cut into small cubes and transfer to a small bowl. Next, you need to pickle the onion to rid it of bitterness and pungent odor, while leaving juiciness. To do this, pour the onion with boiling water, drain the water after a minute. Add a pinch of sugar and apple cider vinegar to it. Marinate for 10 minutes. You can also use regular vinegar, but then the onion will not acquire a sophisticated flavor. Also in this salad, you can replace onions with green or sweet red.
Boil rice in salted water in advance and cool it. For salads, it is best to use long-grain rice, as the round one can boil and turn the dish into porridge.
Transfer the cooked rice to a bowl and add the pickled cucumbers cut into strips. If the salad is prepared in the summer season, then pickled cucumbers can be replaced with fresh vegetables.
Add canned tuna to bowl. Do not rush to pour all the oil or juice from the jar into the salad, as if there is excess liquid, the dish will not hold its shape. It is best to mix all the ingredients first, and then, if the salad turns out to be too dry, add the remaining liquid from the jar to it.
Strain the onion from the marinade and send it to the salad. Separate the yolks from the boiled eggs and cut the whites into small strips, which you also add to the bowl.
Thoroughly toss the salad with tuna, rice and pickled cucumber, seasoning to taste with a little mayonnaise, salt and pepper.
Arrange the salad tightly in a dish set on a serving plate.
Grate the yolk on a fine grater and sprinkle the surface of the salad with it.
Carefully remove the form and decorate the salad with fresh herbs. You can serve such a light snack both immediately after cooking, and letting it soak for 1-2 hours in the refrigerator.
Recipe 9: Tuna Salad with Dijon Mustard and Rice
Delicious, hearty salad with tuna, rice and egg is suitable for both dinner and a festive table. Delicate structure, interesting taste, a small spiciness of this dish will surely appeal to both men and women. I advise!
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