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Gluten Free Rice Salad

Updated on February 1, 2015
BlossomSB profile image

Bronwen is interested in food, diet and creating recipes, as she has prepared family meals and organised church and home functions.

Some of the Ingredients
Some of the Ingredients | Source

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves about 12 people as side dish (four as meal)
Mix Together the Brown Basmati Rice and the Black Rice
Mix Together the Brown Basmati Rice and the Black Rice | Source

Ingredients

  • 1 cup Brown Basmati Rice
  • ½ cup Black Rice
  • 3 Eggs, Hard boiled
  • 250 g Carrots, Peas and Corn, Frozen
  • 2 tablespoons Tamari, Gluten free
  • 2 teaspoons Sesame Oil
  • A few sprigs Parsley, To decorate
  • A few strips Sushi Ginger, To decorate
Rest the Hard-boiled Eggs in Cold Water, then Peel off the Shells.
Rest the Hard-boiled Eggs in Cold Water, then Peel off the Shells. | Source
5 stars from 2 ratings of Gluten Free Rice Salad
  1. Cook the rice. The amount of water to use is discussed below under 'Hints and Comments.'
  2. Tip the cooked rice into a large bowl, add the frozen vegetables, chopped eggs, Sesame Oil and Tamari and mix together gently. The heat from the rice will thaw the vegetables and also help to cool the rice.
  3. Tip into serving bowl and refrigerate until cold.
  4. Decorate with Sushi Ginger and small sprigs of parsley.
More Ingredients
More Ingredients | Source

Hints and Comments

Just a few hints and comments:

  1. The Eggs: I often have some hardboiled eggs, still in their shells, in the refrigerator for snacks and that makes this salad easy. To prepare them from scratch I usually put them in a pot, cover with cold or tepid water, bring fairly slowly to the boil so they don't burst their shells, and boil gently for 5-6 minutes. I don't like them when they're boiled until the yolk turns grey. Drain off hot water, shake pot to crack shells a little, cover with cold water and leave to cool. That way it's easy to remove the shells. For this recipe I then cut the eggs into chunks.
  2. Why Wash the Rice: Most recipes give instructions to wash the rice first in cold water. That used to be necessary - and we needed to sort the grains and remove small pebbles, but it's hardly needed now as it is so clean. Some people think washing helps to remove the starch on the outside of the grain. Perhaps. It's your choice.
  3. How Much Water? Many people have a rice cooker these days and you will know just how much water to add. If you don't, it's quite easy. Put the amount of rice in a pot that is big enough to allow expansion of the rice. Pour in some water. Level off the rice grains and with a finger test the depth of the rice. The depth of the water should be the same height again.
  4. How Long to Cook? My rice cooker was quite inexpensive, but very efficient. However, there is only one length of cooking time and that is for white rice. Brown rice takes almost twice as long. I find it works quite well if I leave it on the 'keep warm' switch for around twenty minutes after the 'cook' time switches off. Try a few grains. Leave it longer if you want it really soft.
  5. Black Rice: This has come into shops and supermarkets comparatively recently. It is very special. It used to be thought to have magical properties. It was rare and only to be enjoyed by the Emperor and nobles. In fact, if the ordinary people were found with any to eat they could be severely punished or even killed. But they were allowed to grow it for the upper classes to eat!

Decorate with Parsley and Sushi Ginger
Decorate with Parsley and Sushi Ginger | Source

Quick and Simple

This recipe is a favourite of mine.

  • It does not take long to make and is not too complicated. When I need a salad to take to a luncheon, a meeting where a meal is involved, or even a barbecue, it's very useful. It's gluten free, healthy, and suitable for most people - and I'm sure there will be something at the event that is nutritious and that I can eat, too.
  • The ingredients are easily obtained, in fact, most of them are probably in many people's pantries or larders and freezers already. These days, frozen vegetables are processed when they are really fresh, so the nutrition is retained - and why go to all the trouble of needing to go to the greengrocer (where their vegetables may have been languishing for several days) and chopping them up to (sometimes) the detriment of my fingers?
  • It has an Asian flavour and the sushi ginger gives it a gentle tang that is popular right around the world.
  • Best of all, it can be a salad side-dish that can be a snack for many people, or it can be a tasty meal for a family of four.

© 2015 Bronwen Scott-Branagan

Comments

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    • PamPur profile image

      Pam 2 years ago from Anaheim

      Love the Asian flavour

    • Sed-me profile image

      Sed-me 2 years ago from An undisclosed location.

      Lovely. I may try this. :)

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      The black rice alone is reason enough to try this. I never heard of it but the story and it's forbidden history is intriguing.

    • btrbell profile image

      Randi Benlulu 2 years ago from Mesa, AZ

      Sounds yummy! I will have to give it a try n

    • always exploring profile image

      Ruby Jean Fuller 2 years ago from Southern Illinois

      I've never seen black rice. Your recipe looks delicious and it's gluten free. The history behind the black rice is interesting. The common people could grow it for the royals but not eat it. Amazing..

    • billybuc profile image

      Bill Holland 2 years ago from Olympia, WA

      Oh, Bev will love this. I'll pass it along to her and thank you now for her. :)

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      I love the added nutrition in coloured rice. Thanks for sharing this recipe, Blossom. It sounds very tasty.

    • Frank Atanacio profile image

      Frank Atanacio 2 years ago from Shelton

      ill try it because it looks good blossom.. thanks for the share :)

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Pam Pur: Thank you - so do I!

      Sed-me: Hope you enjoy it.

      FlourishAnyway:Yes, it's a fascinating story.

      btrbell: Do give it a try. I love the tang of the sushi ginger.

      always exploring: I'm not sure that the black rice tastes very different, but it's fun as it's so special. Thank you for your comments, too.

      billybuc: I hope she does enjoy it :) Thanks for passing it on.

      AliciaC: Thank you, it's a pleasure to share. It is tasty.

      Frank Atanacio: It does look good, but the proof is in the tasting, so I hope it suits your taste, too. I love it.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Pam Pur: Thank you - so do I!

      Sed-me: Hope you enjoy it.

      FlourishAnyway:Yes, it's a fascinating story.

      btrbell: Do give it a try. I love the tang of the sushi ginger.

      always exploring: I'm not sure that the black rice tastes very different, but it's fun as it's so special. Thank you for your comments, too.

      billybuc: I hope she does enjoy it :) Thanks for passing it on.

      AliciaC: Thank you, it's a pleasure to share. It is tasty.

      Frank Atanacio: It does look good, but the proof is in the tasting, so I hope it suits your taste, too. I love it.

    • profile image

      ignugent17 2 years ago

      I am not really a fan of brown rice. I might try this recipe. Thanks for sharing. :-)

    • Faith Reaper profile image

      Faith Reaper 2 years ago from southern USA

      Hi Blossom,

      What an interesting dish. I have never heard of the Sushi Ginger. Looks yummy. Plus, I did not know of Black Rice. I learned a lot here and want to try this one out. I bet it is gobbled up when you to it to outings.

      Up +++ tweeting, pinning and sharing

      Blessings

    • vocalcoach profile image

      Audrey Hunt 2 years ago from Nashville Tn.

      I will be making this for my family. Thanks for sharing your exotic recipe. Voted up and more and will be sharing.

    • mary615 profile image

      Mary Hyatt 2 years ago from Florida

      I never heard of black rice, but this really sounds interesting! Your finished salad looks like you added some kind of meat?? If not, I'll bet some cooked chicken would be good on this.

      Voted up, etc. and shared.

    • LadyFiddler profile image

      Joanna Chandler 2 years ago from On planet Earth

      WAW this is understandable because i once made a rice pie, adding cheese, eggs, seasoning, milk etc and it tasted like a normal "macaroni pie"

      Thanks for sharing this. It's always good to try out different stuff for a change. I love cooking exotic stuff :) of course when I am in the mood!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      ignugent17: Brown rice is supposed to be much healthier, which is why I use it. It does need longer cooking or it is certainly far too 'al dente'. The other ingredients in this recipe help to mask the flavour of the brown rice if you don't like it very much.

      Faith Reaper: Lovely to hear from you, Faith. The Sushi Ginger is quite tangy and adds to the flavour. It's usually an accompaniment for sushi. Do try it out. I'd love to know how it goes. Yes, it's good when something is both healthy and popular. Thank you and God bless!

      vocalcoach: I hope your family enjoys it - it's fun to share. Thank you for your vote.

      mary615: It is interesting. No, there's no meat in it, except the eggs! But your suggestion of cooked chicken would be a good variation. Thank you for your votes and share.

      LadyFiddler: Rice pie sounds interesting. it's fun experimenting with food and making up our own recipes. I do agree that we need to be in the mood, at other times it's the simplest meal possible.

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Don't know if I have ever heard of black rice. Don't care for anything called "sushi" but I like the sound of the rest of it.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      poetryman6969: That's because it was once a secret and only for Chinese nobility. There's red rice, too. Have you tried that? I love sushi, it's a Japanese rice delicacy, and a healthy alternative to junk food. It's available in food courts and in many places these days. Thanks for your comments.

    • Romanian profile image

      Nicu 2 years ago from Oradea, Romania

      Your salad looks very healthy, but also delicious. I didn't know before that black rice exists.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Romanian: Yes, it is healthy. Black rice contains even more antioxidants than brown rice. Actually, when it's cooked it's more a purple colour. Thank you for your comments.

    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      This sounds delicious. I have not really tried making rice salad and I would love to try this. Thanks for sharing your recipe. Happy Valentine's Day!

    • MarleneB profile image

      Marlene Bertrand 2 years ago from Northern California, USA

      I don't think I've ever eaten black rice. I'll look for it the next time I go to the supermarket. I like all of your tips, especially the one for boiled eggs. I always have trouble getting them to peel easily. Your tip for shaking the pan and then putting the eggs in cold water is totally worth trying.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Thelma Alberts: Thank you, it is! I do hope that you try making it and that you enjoy it, too. Thank you for your good wishes.

      MarleneB: Yes, peeling eggs can be a problem, but this method seems to work for me - I hope it does for you, too. The black rice is nutritious and I find it an interesting change, too.

    • Nadine May profile image

      Nadine May 2 years ago from Cape Town, Western Cape, South Africa

      I have not seen black rice your supermarket, but I will look out for it. Many thanks.

    • Nadine May profile image

      Nadine May 2 years ago from Cape Town, Western Cape, South Africa

      I have not seen black rice your supermarket, but I will look out for it. Many thanks.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Nadine May: I hope you can find the black rice, but even if you can't, just substitute extra brown rice to the same amount and the recipe will work out fine. Actually I've just done that for lunch and it tastes just as yummy!

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      This looks wonderful! Gluten free and vegetarian!! Just my cuppa!

    • Vellur profile image

      Nithya Venkat 2 years ago from Dubai

      This is delicious and healthy, thank you for sharing this. Never have made rice salad, will try this out.

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      AudreyHowitt: So glad you like it. I make it fairly often, especially if I need to take something with me to any events, as I know then that there will be something that I can safely eat!

      Vellur: Yes, it is healthy. At first it may seem strange to use rice in a salad, but it really works and is quite filling, too.

    • dghbrh profile image

      deergha 2 years ago from ...... a place beyond now and beyond here !!!

      Hello Blossom,

      I wish to try this though not a very much of a cooking person. It seems not very tough indeed.

      Hope you are doing great. Shared and voted up interesting.

      Deergha

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      this is an extremely healthy diet, glad to have stumbled upon a rice recipe, rarely could read any at HP

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      dghbrh: Thank you so much for your comments, Deergha. I hope you try it - and enjoy it. There are not too many ingredients and it tastes so good.

      peachpurple: Yes, it is healthy, and also enjoyable. I'm glad you've found it and I hope it works well for you. It's essentially a summer dish, but I like it at any time of the year.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      This sounds delicious and so good for you too, can't beat that! ^+

    • tillsontitan profile image

      Mary Craig 2 years ago from New York

      I'd call this recipe beautiful! It looks so good, it's healthy AND it's gluten free. Never heard of sushi ginger before but that may be because I don't eat sushi.

      Voted up, useful, and interesting.

    • Mekenzie profile image

      Susan Ream 2 years ago from Michigan

      Hi Blossom, I love to read other people's comments and how they respond to a hub. I think you've got a winner here by the many comments I read.

      I've never heard of sushi ginger either, although I use fresh ginger in many of my dishes and smoothies. It's very healthy for you.

      I'm going to try this - it's simple and sounds really good!

      Blessings to you my friend!

      Mekenzie

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 2 years ago from Victoria, Australia

      Jackie Lynnley: That's true! I love making it - and eating it, too.

      Tillsontitan: I love sushi ginger; while it's not traditional to have it with the salad, it gives a lovely tang to the dish.

      Mckenzie: There are a lot of comments. That might be because it's versatile and, while being gluten free it's suitable for all the family. I hope you do try the recipe and that it has a good reception in your family. Blessings to you, too, and thank you.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      Love, love this!!

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 24 months ago from Victoria, Australia

      AudreyHowitt: Thank you so much for your comment, Audrey.

    • Lady_E profile image

      Elena 20 months ago from London, UK

      This is a very healthy dish. I love the smell and texture of Basmati Rice, so will try this soon. Thanks

    • BlossomSB profile image
      Author

      Bronwen Scott-Branagan 20 months ago from Victoria, Australia

      Lady E: it is healthy, and tasty, too. I hope you enjoy it when your try it soon. Lovely to hear from you.

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