Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Argentine Rice-Veggie Salad Recipe
    Lost? Site Map

    Argentine Rice-Veggie Salad

    Argentine Rice-Veggie Salad. Photo by NicoleJ

    1/4 Photos of Argentine Rice-Veggie Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Boomette's Note:

    A recipe from Rachael Ray.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
    2. 2
      Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
    3. 3
      In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
    4. 4
      Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on September 26, 2011

      45

      Nutritious and easy way to use up leftover veg and rice with a few fresh additions. Very pretty too in the bowl. It looks very festive in fact. We had it as our main without onion and I love the versatility of recipe. Made for Everyday is a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2011

      55

      Great salad! I veered a little bit from the recipe, using brown rice that I had already prepared. I also steamed the carrots, corn, and peas together in the microwave. Surprisingly, this salad had a lot of flavor and was delicious. It makes a lovely side dish. In order to make it a main dish and suitable for packing for my lunch, I later added some crumbled goat cheese. Really nice! Thanks for sharing. Made for ZWT7 by a Hot Pink Lady.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2011

      55

      This was really wonderful. I did make a few minor changes, but stuck with the spirit of the recipe. I used one package of boil-a-bag brown rice. I also sauteed all of the veggies, since I'm not fond of boiled vegetable. I used frozen corn, peas & edamame, plus sweet white onion. I did leave out the celery too. But I stuck with the seasoning, using kosher salt, freshly cracked pepper and EVOO. Easy and healthy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Argentine Rice-Veggie Salad

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.4
     
    Calories from Fat 127
    47%
    Total Fat 14.2 g
    21%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 72.3 mg
    3%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.1 g
    20%
    Protein 4.6 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites