Rice with tuna: recipe with description, cooking features: Labuda.blog

With cabbage for the winter

Time: 45 min.
Number of servings: 2 persons.
Calorie content of the dish: 100 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another ingredient that is suitable for canning and tastes great with rice is cauliflower.
Preparing such a preparation for the winter will not be difficult even for a novice housewife, and the snack will look like in a bright glossy photo. One canned jar is enough for a delicious dinner for two people. The recipe for winter salad with cabbage and rice suggests that it is better to boil the grain in advance, since it will not have time to reach the desired condition at the time of stewing with vegetables. Ingredients:

cauliflower – 0.5 kg;
basmati rice – 200 g;
tomato – 3-4 pcs.;
garlic - a couple of cloves;
carrots – 3 pcs.;
sugar – 2 tablespoons;
oil (vegetable) – 50 ml;
herbs/salt - to taste.

Cooking method:

Separate the cauliflower into florets and rinse thoroughly.
Blanch it for 5 minutes. (treat with boiling water).
Chop the garlic and tomatoes with a blender or pass through a meat grinder.
Boil the washed rice, slightly undercooking, so that it is slightly firm.
Grate the carrots on a grater, preferably a large one.
Finely chop the greens (dill, parsley).
Combine all ingredients in a small saucepan, add oil, bring to a boil and cook for half an hour.
Pour the contents into pre-treated jars and roll up.

With beans

Time: 30 min.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Canned rice salad with beans will be incredibly tasty, which can be added to meat as a side dish during an evening family meal. This combination of grains and legumes is quite suitable as an independent dish. It is prepared extremely quickly and simply, and you don’t need a lot of ingredients. If you do everything according to the instructions, you will get a tasty, beautiful-looking preparation for the winter, as in the photo of culinary magazines.

Ingredients:

beans (white) – 250 g;
long grain rice – 250 g;
carrots – 0.5 kg;
onions – 4 pcs.;
pepper (bitter) – a quarter of a pod;
sugar – 50 g;
salt – 2 tbsp. l.;
garlic – 2 cloves;
oil (vegetable) – 70 g.

Cooking method:

Wash the carrots, peel them, grate them on a medium grater.
Cut the onion as desired (into cubes, half rings).
Pre-soak the rice and beans for one hour, and then boil until tender in different pans.
Chop the garlic.
In a hot saucepan with added oil, fry the carrots and onions.
After 15 minutes, add hot pepper and garlic.
Simmer for about 25 minutes and add the rice and beans at the end.
Cook for another 10 minutes, pour the stewed snack into sterilized jars.

Tomato salad with rice for the winter

The aroma of this dish is so rich that as soon as you open the jar your appetite is inflamed. A tasty and nutritious dish will come in handy in those cases when there is absolutely no time for cooking.

You will need:

1 kg. juicy carrots;
1 kg. tomatoes;
1 kg. salad onions;
1 kg. sweet pepper;
a couple of two-hundred-gram glasses of rice;
a couple of two-hundred-gram glasses of butter;
half a two hundred gram glass of sugar;
a couple of st. l. salt;
floor 200 gr. glasses of vinegar 9%.

Rice salad for the winter recipes:

Without exception, all vegetables are washed, peeled and slightly dried.
All available seeds are carefully removed from the pepper, and it is cut into thin strips.
A grater is used to chop carrots.
The onion is cut into thin halves of rings.
Tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is effortlessly removed. After which they are ground in a meat grinder or blender.
The rice is boiled until it becomes crumbly.
The tomatoes are transferred to the container most suitable for subsequent manipulations, salted, sprinkled with sugar, mixed with vinegar and oil. Boil the tomato mass in this composition.
Add carrots to the tomato puree and boil for about a quarter of an hour.
Add chopped pepper to the vegetable mixture and boil for another quarter of an hour.
Now it's the turn of the onion. It is added to the tomato mixture and boiled for at least half an hour.
The last necessary component is rice. After adding it, the salad only needs to simmer for about five minutes until it’s ready.
When preparing the salad, you should prepare the containers that are simply necessary for high-quality canning. It should be washed well and subjected to mandatory sterilization.
Freshly prepared salad is placed into heat-treated jars and immediately rolled up.
To slow down the cooling process as much as possible, the jars should be covered with something warm.

With canned fish

The next cooking option also includes fish (saury or sardines). This rice salad with canned fish turns out to be spicy, unusual, and very tasty. The “secret” ingredients of this delicious snack are cheese and pickled onions. If you use pre-cooked ingredients, you can assemble the treat in a few minutes.

Ingredients:

eggs – 3 pcs.;
onion - head;
hard cheese – 150 grams;
boiled rice – 2 tbsp;
mayonnaise – 2 tbsp. l.;
sardines - 1 can;
vinegar - 3 tbsp. l.;
spices.

Cooking method:

The fish is laid out in a deep plate, kneaded with a fork (along with butter).
The eggs are peeled and cut into cubes.
The cheese is grated.
The products are combined in one container.
Finely chop the onion, add marinade water + vinegar (1:1). Leave for 20 minutes. Afterwards you need to put it in a colander and wait until the liquid drains.
Onions are added to the rest of the ingredients.
The dish is seasoned with mayonnaise, salted, peppered and mixed.

Recipe for “Liver salad with rice and apples”:

To prepare this salad we will need: Beef or chicken liver, long-grain steamed rice Indica Gold from TM “Mistral”, onions, carrots, small green apples.

We cut the liver and onion, grate the carrots. Boil rice in salted water.

Place the liver in boiling salted water and simmer until it changes color. It will make a lot of foam. So that there is no foam in the salad. Then drain the water and cut the liver into smaller pieces.

Fry onions and carrots in olive oil.

Add liver, salt and pepper and fry a little more, stirring.

Place our frying mixture in a mixing bowl and add boiled rice “Indica Gold” TM Mistral. Stir and let cool.

At this time, remove the skin from the apples, cut out the middle and chop finely. Then add the apples to the liver and rice.

Stir, season with mayonnaise, decorate with herbs. And our salad is ready! We serve on the festive table on February 23 and congratulate men on the Holiday!!! Bon appetit!

Salad with chicken liver and rice

A very satisfying salad, it can replace a whole full meal.

Ingredients:

Rice – 100 g
Chicken liver -350 g
Egg – 3 pcs.
Dill
Onion – 1 pc.
Green onion.

Preparation:

Boil rice according to package instructions. Cut the onion into small cubes and fry in a small amount of oil. Finely chop the greens. Boil the egg and grate finely. Wash the liver well, remove films and boil in salted water. Now let's start laying out the salad.

1 layer – chicken liver
2nd layer – fried onion
3rd layer – rice with mayonnaise.
Layer 4 – greens
5 layer - egg

Decorate with greenery.

The editors recommend:

Classic cod liver salad
Salad Mistress
Canapes for a buffet table
Salad with kirieshki
Classic crab stick salad
Salad with beans and croutons
Caprese salad
Simple quick salads

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Mimosa

The next delicious recipe is Mimosa salad with rice and canned food. This dish has long been popular because it is easy, quick to make, and great for everyday menus or holidays. The classic version of Mimosa uses potatoes, but many gourmets have success replacing it with white round rice. It is recommended to take red fish (for example, canned pink salmon), but you can choose sprats or sardines.

Ingredients:

cereal product – 100 g;
sprats – 1 jar;
eggs – 4 pcs.;
onion - head;
mayonnaise – 200 g;
greens for decoration;
salt.

Cooking method:

Rice cereals and eggs are pre-boiled.
The onion is finely chopped.
The fish is placed in a deep salad bowl and kneaded.
The white is separated from the yolk. Both parts of the egg need to be grated.
Lay out in layers: sprats, then onions, whites, cereals, yolks. Each layer must be coated with mayonnaise.
Decorate with sprigs of greenery (as in the photo). Refrigerate the Mimosa for an hour before serving.

Delicious rice salad for the winter - cooking secrets

Some tips from professional chefs on how to make delicious rice salad:

Add carrots or tomatoes to any salad with rice for the winter, because they not only have a pleasant taste, but also a beautiful color.
Onions, which are often found in preparations, can be quickly peeled by dipping the head in boiling water (a couple of minutes) and then in cold water.
Any rice is suitable for rolling, but brown rice is healthier and tastier, it is better to use it.
Professional chefs advise using (if possible) homemade vegetables grown in the garden for home preparations - the housewife will be confident in their naturalness.

With Chiken

Another unusual recipe is rice salad with chicken, to which Korean carrots (preferably homemade) and mushrooms (fried or pickled) are added. A spicy, aromatic dish that cooks quickly and turns out very tasty. The classic version uses smoked chicken, but if desired, it can be replaced with boiled or baked fillet.

Ingredients:

half a glass of cereal;
smoked chicken – 300 g;
Korean carrots – 200 g;
marinated champignons – 150 grams;
mayonnaise – 2 tbsp. spoons;
salt pepper.

Cooking method:

Smoked fillet is cut into large pieces.
The meat is mixed with boiled, cooled rice.
Add champignons, cut into slices, and spicy carrots.
The components of the dish are seasoned with mayonnaise and salted.
Everything is mixed and cooled.

According to experienced chefs, when preparing snacks it is better to give preference to the following types of cereal:

Arborio. A medium-grain variety grown in Italy. In the process of impregnating salads, it absorbs the tastes and smells of the remaining components.
Indica. One of the popular long-form varieties. This type of cereal does not stick together and does not become soggy when cooked.
Basmati. A variety of rice with a unique aromatic, specific taste. Ideal for dishes with seafood and fish.

Recipe for Rice and Artichoke Salad:

Boil the rice. I took aromatic steamed rice “Basmati Gold” from Mistral. It is ideal for salads. This rice has long thin grains, a delicate smell and a delicious taste. When cooked, Basmati Gold grains lengthen almost 2 times, become snow-white and do not stick together. For one glass of rice, I added 2 glasses of water. When the rice boils, turn the heat to minimum, cover with a lid and cook for about 20 minutes. Turn off the heat and leave under the lid for 10 minutes so that it “rests.”

While the rice is cooking, wash and place the arugula on a plate. Arugula has a peculiar bitter taste, and if you don't like it, just use any lettuce leaves you like. Chop half a small onion into thin, thin half rings. Crush a handful of olives with your hands - this will make it more flavorful and the olives will absorb the sauce better. Remove the artichokes from the jar and cut into 4 pieces.

Add warm rice. About a glass of cooked rice. I used the remaining rice for another dish.

Let's make the sauce. In a blender, puree the greens with lemon juice, olive oil and soy sauce until smooth. I foresee outrage that soy sauce does not exactly belong to Mediterranean cuisine. Agree. The original recipe uses anchovy fillets (2-3 pieces) - and if you have such an opportunity, replace the soy sauce with anchovy - this will certainly be the most “correct” sauce. I didn’t have this opportunity, so I added soy sauce - it also turned out very, very tasty.

The salad was mixed and the prepared sauce was poured on top. Very fast. Very simple and very tasty. It tastes like a very fresh salad, it’s so light, it’s somehow airy and weightless on the stomach... Well, it’s very tasty, especially with a glass of dry white wine, which I didn’t deny myself that evening. And my evening was a success, honestly!

With squid

A delicious squid rice salad with egg will help to successfully diversify the holiday menu, but it can be prepared for a regular lunch or dinner. The recipe uses frozen squid carcasses, and it is better to buy gutted ones in advance so as not to bother removing films and entrails.

Ingredients:

white rice – ½ cup;
squid – 400 grams;
eggs – 4 pcs.;
onion – 2 heads;
mayonnaise, sour cream - 2 tbsp. l.;
salt pepper.

Cooking method:

Place frozen squid in boiling water and cook for 3-5 minutes. Then rinse with cold water so that the films can be easily removed.
Cut into cubes.
Boil rice cereal, rinse and dry.
Cut the eggs into large pieces, the onion into thin half rings.
Mix sour cream with mayonnaise, add salt, pepper, and your favorite spices. Season the rice salad and refrigerate it for half an hour.

Mexican rice salad

An interesting salad that will definitely be loved by 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

Preparation:

Boil the rice until done. Finely chop the greens. Corn for this salad must be fresh. If desired, you can add finely chopped chili pepper. Mix all ingredients and season with sauce. To make the sauce, we will need to stir together the Italian sauce, lime juice and Italian dressing. Then put the salad in the refrigerator for several hours.

Rice-based salads

Salad with rice, chickpeas and chicken fillet

Ingredients

100 g boiled chickpeas
400 g chicken fillet
5 tbsp. l. lemon juice
2 teeth garlic
2 tsp. olive oil
1 chip ground black pepper
1 tsp. Sahara
0.5 tsp. ginger
salt to taste

Preparation

Cut the chicken fillet into cubes and marinate in a mixture of 1 tbsp. l. lemon juice, olive oil, chopped garlic, black pepper. Leave for an hour, then brown the chicken pieces in a frying pan.
Prepare dressing from 4 tbsp. l. lemon juice, sugar and ginger. Add salt and black pepper to taste.
Mix all the ingredients in a deep bowl, pour over the dressing, and garnish with fresh herbs.

Italian tuna salad

200 g rice, cooked al dente
1 red onion
8 cherry tomatoes
1 cucumber
300 g canned tuna
0.5 b. canned corn
5–6 sprigs of parsley
10 olives
1 tbsp. l. lemon juice
2 tbsp. l. olive oil
salt, pepper to taste

Cut the onion into thin half rings, cut the cherry tomatoes into quarters, and cut the cucumber into cubes.
Lightly mash the canned tuna with a fork.
Mix all ingredients, salt and pepper, season with a mixture of lemon juice and olive oil. Garnish with parsley and olives.

Salad with rice, shrimp and red beans

300 g cooked long grain rice
300 g shrimp
100 g canned red beans
2 tsp. lemon juice
1 tbsp. l. olive oil
1 tooth garlic
1 chip pepper mixtures
1 sprig of fresh mint
1–2 green onions

Lightly brown the peeled shrimp in a frying pan with a little olive oil.
Mix rice with shrimp and beans, pour over a dressing of olive oil, lemon juice and chopped garlic. Salt, pepper, stir the salad. Garnish with chopped mint and green onions.

Rice salad with chickpeas and vegetables

200 g boiled burgundy rice
2–3 stalks of celery
200 g broccoli
5–6 sprigs of cilantro
5–6 tbsp. l. boiled chickpeas
1 tbsp. l. olive oil
2 tsp. lemon juice
salt, pepper to taste

Cut the celery into small slices, chop the cilantro, separate the broccoli into florets, and simmer in boiling water.
Mix all prepared ingredients, sprinkle with lemon juice, salt and pepper, and season with olive oil.

Chinese rice salad

300 g cooked long grain rice
12–15 pcs. dried shitake mushrooms
1 carrot
1 onion
100 g frozen or fresh green beans
1 tooth garlic
2 tbsp. l. rice vinegar
3 tbsp. l. sesame oil
1 tsp. liquid honey
1 tsp. soy sauce

Soak mushrooms in boiling water until softened. After this, drain in a colander, cut into slices and fry along with chopped onion, grated carrots, green beans and chopped garlic.
Combine rice with fried vegetables, season with a mixture of rice vinegar, sesame oil, honey and soy sauce.

We hope you have chosen a couple of recipes for your collection. Of course, you can easily create your own salad by adding or replacing some of the ingredients with others. Please note that in our selection

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Wild rice salad

An original salad, both in taste and appearance. Moreover, it does not take much time to prepare it.

Ingredients:

Wild rice – 300 g
Sesame oil – 80 ml
Green beans – 200 g
Yellow green beans – 200g
Lemon – 1 pc.
Garlic – 2 cloves.

Preparation:

Boil rice in salted water. Cool.

Boil the beans in salted water for no more than 5 minutes. Cool. Pass the garlic through a garlic press. Remove the zest from the lemon and squeeze out the juice. Mix garlic, lemon juice and sesame oil. Mix rice with beans. And add sauce.

Another option for this salad is to serve it warm. You can also add soy sauce to it.

Italian salad

A salad prepared according to this recipe can decorate any table set in honor of the holiday. To prepare it you need to take the following ingredients:

half a glass of rice;
bell pepper;
150 g canned corn;
4 tablespoons olive oil;
onion head;
a can of canned tuna;
100 g olives;
300 g cherry;
a teaspoon of mustard;
dill greens;
salt, ground pepper (to taste);
a couple of fresh cucumbers.

When preparing a salad, you need to boil the rice in advance and then rinse it. To the prepared cereal, add tomatoes and cucumbers cut into small cubes, corn, and tuna slices (without oil). Chopped onions and chopped olives should also be added to the total mass.

The prepared salad should be seasoned with a sauce made from a mixture of oil drained from canned food and mustard. After mixing, the finished salad should be served.

Ingredients for Rice and Artichoke Salad:

Rice
(ready, already boiled (Basmati gold, from Mistral)) - 1 cup.
Arugula
(approximately or any salad) - 50 g
Artichoke
(approximately canned) - 6 pcs.
Olive oil
(for sauce) - 1 tsp.
Lemon juice
(for sauce) - 1 tsp.
Greenery
(for the sauce - parsley, cilantro, basil, etc. - to your taste.) - 1 bunch.
Soy sauce
(for sauce) - 3 tsp.
Bulb onions
(half a small onion) – 0.5 pcs.
Peanut butter
(approximately) - 10 pcs

Cooking time: 25 minutes

Number of servings: 2

With tuna

A hearty salad with canned tuna and rice is an unusual nutritious snack that helps out many hungry students and bachelors, and can also make life easier for tired housewives. However, you can serve such a dish for a holiday, especially if you decorate it beautifully (as in the photo) and choose an unusual dressing: for example, with garlic, mustard and lemon juice. Adding canned tuna oil makes it even more savory.

Ingredients:

rice cereal – 150 grams;
tuna (canned) – 300 g;
tomatoes - 2 pieces;
mayonnaise – 1 tbsp. spoon;
salad pepper – 1 pc.;
lemon juice – 2 tbsp. spoons;
garlic – 1 clove;
mustard – 1 teaspoon;
olive oil – 1 tsp;
salt, ground white pepper.

Cooking method:

The cooked cereal is cooled.
The fish is taken out of the jar, placed in a deep plate, and divided into pieces. If you use canned food with oil, you do not need to drain it (useful for dressing).
The bell pepper is cut into half rings, the onion into rings, the tomatoes are divided into 4 parts.
Make the dressing: combine lemon juice, oil, salt, pepper, mustard, chopped garlic and mayonnaise. Mix everything well.
The components of the dish are poured into the resulting mass and mixed. After this, the snack is infused for half an hour in the refrigerator.

Recipe for Rice and Artichoke Salad:

Add warm rice. About a glass of cooked rice. I used the remaining rice for another dish.

With corn

An original warm rice salad with corn will pleasantly surprise guests. Chili pepper will add piquancy to the dish, and an exotic unusual taste will arise from avocado, fresh cucumber, and corn. A mixture of olive oil and lemon juice is used as a dressing. You can decorate the appetizer with herbs and diversify it with your favorite spices or seasonings.

Ingredients:

rice groats – 1 tbsp.;
canned corn – ½ can;
avocado and cucumber – 1 pc.;
lemon juice – ¼ cup;
salad pepper – 1 piece;
olive oil – 4 tbsp. l.;
green onions, parsley;
chili pepper, salt - to taste.

Cooking method:

Rice cereal is boiled. Washed and cooled.
Mix butter (leave 1 tablespoon), lemon juice, and chopped parsley in a deep container.
Chopped chili and bell pepper are fried in the remaining vegetable oil, after a couple of minutes the corn, drained in a colander, is added.
Warm vegetable mixture is combined with rice.
Cucumber and avocado are cut into squares and added to the rest of the products.
The salad is dressed, salted, mixed.

Recipe for Rice and Lentil Salad:

Transfer the boiled rice into a container.

I put the freshly frozen beans in a saucepan, poured in hot water, brought it to a boil and immediately poured it out. The beans were cut into smaller pieces.

Cherry tomatoes were cut in half.

I chopped the celery.

Chopped parsley and dill.

I poured in spices, sugar and chopped garlic.

I poured out the sprouted lentils. (I soaked the lentils for three hours, then put them in a glass jar, closed the lid and put them in the refrigerator. After two days, the lentils began to sprout. I washed them with running water.)

For taste, I added green onions, which I collected in the meadow while walking with the dogs.

Dressed the salad with oil, squeezed lemon juice, added vinegar and mixed well. The salad was divided into two parts.

I laid out one part of the salad in two forms and compacted it well with a spoon. I poured the molds into plates. Two servings are lean.

In the other two I put boiled chicken fillet cut into cubes.

Rice Aquatica Mix.

How to cook rice for salad

Before you start cooking, you need to sort out the grains, remove foreign inclusions, and rinse thoroughly under warm running water (until they lighten). The next step is to drain the grains in a colander and allow the moisture to completely escape. Then you need to place the cereal in a saucepan and mix with clean liquid in the ratio of one glass of rice and two glasses of water. After this, you need to put the container on maximum heat, close the lid, and bring to a boil. The last step is to cook for 15-20 minutes on the lowest heat until tender.

Salad “Happy New Year!”

Category: Salads Fish and seafood salads Seafood salads

Surely each of us believed in Santa Claus... and someone continues to believe in magic and fairy tales all their lives... children write letters to him asking for the most desired gifts and then try not to fall asleep on New Year's Eve in order to spy on HOW Grandfather Frost will put under a Christmas tree gift.. but no one has yet been able to see this.. after all, before entering the room, he scatters magic sleepy pollen in the air, and we fall asleep.. and waking up in the morning, the kids discover under the tree the best in the world and so long-awaited gifts... and to please Grandfather, you can make this delicious... light and festive salad: fresh vegetables (carrots, cucumbers, tomatoes), crab meat, boiled eggs, fresh dill, apple... with a delicate, slightly spicy dressing from cream cheese, sour cream, mustard and garlic... HAPPY NEW YEAR!