Salad with rice and corn - general principles of cooking
If your goal is to create a tasty, nourishing and at the same time healthy dish, pay attention to salads with rice and corn. They can be served both cold and warm, seasoned with various sauces and include meat ingredients or vegetables.
Salad with rice and corn - preparation of products and dishes
For cooking salad, use basmati rice or basmati rice mixed with wild brown rice. Wild rice is very useful - it keeps all the useful micro and macro elements that do not go along with cleaning. In order to cook rice properly, it is necessary to use the proportions of cereals and water to 1 to 2 - as the rice doubles when cooked. Boil the rice to the following method - bring to a boil and simmer for 15 minutes in salted water. If for salad you want to use a mixture of cereals, then wild rice should be cooked separately. It cooked in the same way as white, but 30-35 minutes. Properly cooked rice will be crumbly and soft.
Corn is best used canned - it is available throughout the year. Before adding it to the salad, it is necessary to drain all the liquid from it.
Use a large flat plate for serving. If the salad is prepared for a gala dinner, then before serving, lay on the plate sheets of green salad.
Before preparing the dish, prepare several bowls where you will put the ingredients for the future salad.
Corn and rice salad recipes:
Recipe 1: Salad with Corn and Rice
Extremely simple recipe and set of ingredients! In addition to rice and corn, you will need Bulgarian onion peppers and olives. You can also use olives (they are green) for the beauty of the dish. It is recommended to use olives or pitted olives in a salad with rice and corn. Ingredients Required:
- rice 200 grams
- corn 150 grams
- Pink onion 1-2 onions
- vinegar 2 tablespoons
- water 1 tablespoon
- sugar 1 dessert spoon
- Bulgarian pepper 1 piece
- Olives 100 grams
- For the dressing: sour cream 200 grams, dill 2 garlic cloves
Boil rice. In this salad for the beauty of the finished dish is best to use not only white rice and basmati. Remember that you need to boil them separately because of the different cooking times.
Marinate the salad onions. To do this, make a marinade - mix water with vinegar and sugar. Onion should be finely chop into half rings. Pickled onions marinate for 13-15 minutes.
Pepper wash, clean from the kernels and tails and cut into thin half-rings.
Open a jar of corn (if you are using canned) and drain all the liquid from it.
Cut the olives in half.
Make a refueling. To do this, chop the dill, skip the garlic through the garlic press and add salt to the sour cream.
Mix the ingredients by adding sour cream dressing to the salad with rice and corn.
Recipe 2: Salad with rice and corn and mushrooms
This salad will be tasty both in a warm look, and in cold. You can serve it to meat dishes as a side dish, and you can use it as an independent dish. A feature of this salad is the predominance of mushrooms, while rice emphasizes the tenderness of the dish, making it nourishing. If you use more rice, you get a side dish, not a salad.
- Rice 150 grams
- Corn 150-200 grams (1 can)
- Champignon mushrooms 400 grams
- Bulb onion 1-2 onions
- Sunflower oil 1 tablespoon for frying
- Cherry tomatoes (for decoration) 3-4 pieces
- For dressing: sour cream 200 grams, parsley, fresh dill, salt
Open the corn. Drain the liquid from the jar.
Chop onions finely. Fry it on a hot frying pan greased with oil for 3-4 minutes, then add the chopped mushrooms to it. Stir in mushrooms for 8-10 minutes, stirring until liquid remains in the pan and the number of mushrooms does not decrease by half.
Make a dressing - for this chop finely greens and mix with sour cream.
Mix all ingredients
Before serving, garnish the salad with rice and corn, cherry tomatoes, cut in half and chopped greens.
Recipe 3: Salad with Rice and Eggplant Corn
A great hearty dish that will appeal to both children and adults - a salad with rice and corn with eggplant! This dish belongs to the Mediterranean cuisine, and as you know, residents of the local areas can boast slender figures. This salad is ideal for the content of carbohydrates, but since it does not have enough protein, you can use it with any meat dishes and seafood.
- Rice 150 grams
- Canned corn 1 can
- Tomatoes 3-4 pieces
- Eggplants 2-3 pieces
- Parsley fresh
- Bulb onion 1-2 pieces
- Sunflower oil for frying
- For dressing - 100 grams of cream, 100 grams of sour cream, walnut 50 grams, garlic 2-3 teeth
Open the canned corn and drain water from it.
Dip the tomatoes with boiling water and remove the skin from them. Cut them into cubes.
Wash blue ones, cut tails and cut into cubes.
Finely chop the onion and chop the parsley. Pour the onion onto a hot, oiled frying pan, and ferry it for 3–4 minutes, add the blue ones to it. Fry the eggplants for 10-13 minutes, stirring, then put the tomatoes in the pan and simmer the vegetables for another 5-6 minutes on low heat. Add parsley to them.
Make a refueling. To do this, chop the nuts, garlic pass through the garlic press. Mix the ingredients with sour cream and cream, salt.
Mix the ingredients of the salad by entering the dressing. Garnish with chopped parsley and nuts before serving.
Recipe 4: Salad with rice and corn with crab sticks
The recipe for a salad with corn and crabs is quite famous and in demand in any kitchen, but not every housewife makes this dish, adding rice to it. And in vain - because such a salad will turn out very satisfying and at the same time not heavy. The only condition is that there should not be a lot of rice in the salad, otherwise it will turn into a porridge with vegetables.
- Rice 100 grams
- Corn 150-200 grams (1 can of canned food)
- 2 eggs
- 400 grams of crab sticks
- Green young onions
- Parsley fresh
- For dressing 100 grams of mayonnaise, 150 grams of sour cream, dried basil
Open the corn and drain the liquid.
Boil hard-boiled eggs, then peel them from the shell and chop.
Crab sticks finely chopped.
Chop the green onion and parsley with a knife.
For dressing, mix sour cream, mayonnaise and basil, salt.
Mix the ingredients and the salad is ready!
Recipe 5: Oriental salad with rice and corn
Delicious spicy salad that reminds you of an oriental dish. The secret of its preparation - in the application of chicken ventricles. This product has no analogues, but because the dishes with it turns out unusual.
- Rice 100 grams
- Chicken gizzards 250 grams
- Corn, canned 200 grams (1 can)
- Walnut 100 grams
- 4 cloves of garlic
- Parsley fresh
- 2 tablespoons of sunflower oil for frying
- For dressing sour cream 300 grams, dill, flax seed
Open the corn, drain the liquid from the jar.
Chop the nuts with a blender.
Peel the garlic and chop the teeth into 2-3 pieces each.
Wash the chicken ventricles and boil them, salting the water and adding bay leaf. Boil the ventricles for 35-40 minutes, then remove them, cool and cut into strips. Heat the pan and dip the garlic in the butter. Fry it for 2-3 minutes, then put the chicken ventricles in the pan. Simmer for 8-10 minutes over low heat, add walnuts, cumin and chopped parsley.
For dressing mix sour cream, chopped dill and flax seed, salt.
Mix all the ingredients - the salad with corn and rice is Oriental ready!
Salad with rice and corn - secrets and useful tips from the best chefs
If you are using mayonnaise as a dressing, do not overdo the salad, since the mayonnaise is already quite salty.
Use as many types of herbs as possible (basil, lettuce, parsley and dill) - for the beauty of the dish and its usefulness.