Recipe Salad with brown rice and tuna. Calorie, chemical composition and nutritional value.

Rice is ideal for adding to salads because it does not get soggy and remains intact. The grains are soaked in the dressing and combine well with other ingredients. You can add almost any food to rice salads: sausage, meat, vegetables, even seafood. Any combination turns out very tasty. As for refueling, here you can also show your imagination. Mayonnaise, sour cream, and yogurt can be replaced with a sauce based on vegetable oil.

The approximate calorie content per 100 g is 217 kcal, but the exact numbers depend on the products used and the dressing.

Salad with rice - step by step photo recipe

Chicken, rice and eggs make a great appetizer. But you can go even further and use chicken kebab for cooking. The taste of such a dish will be more piquant and interesting. This is an ideal option for an outdoor picnic. For dressing, the recipe uses sour cream with the addition of spicy ketchup, but can be replaced with regular mayonnaise.

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4 ratings, average: 5.00 out of 5)
Cooking time: 35 minutes

Quantity: 4 servings

Salad with rice, crab sticks and corn

The following recipe is very popular for its ease of preparation and excellent taste. Its beauty is that it takes very little time to prepare; you just need to boil the rice and cut the crab sticks. You can prepare such a salad even during Lent.

If you are preparing a lean dish, you don’t have to add eggs, it will still be delicious. If desired, you can add fresh cucumbers, tomatoes, and a little bell pepper to this salad.

Required ingredients:

• 1 can of canned corn;
• 300 g crab sticks;
• 3 eggs (optional);
• 100 g rice;
• 4 tbsp. l. mayonnaise;
• Salt and black pepper to taste.

Preparation:

1. Pour 1 liter of water into a saucepan, bring to a boil, add washed rice and cook for 15 minutes. Strain in a colander and cool completely. Meanwhile, cut the crab sticks lengthwise into 4 pieces and then into cubes of the size you like. Pour into a bowl.

2. We also chop the eggs with a knife and add them to the crab sticks. Spoon the corn into the salad, leaving the liquid in the jar.

3. Pour the cooled rice into a salad bowl, pepper and add a little salt, mix well. Pour in mayonnaise and mix gently again.

4. Transfer to a salad bowl and serve. The taste of the salad will be more intense if you let it sit in the refrigerator for several hours.

Chinese salad with wild rice and chicken fillet

Arborio rice, pickled bell peppers and sliced ​​orange add an unusual taste to the dish. Very unusual for Europeans, but, as always in Chinese cuisine, a harmonious combination of products.

For 4 servings take:

• 500 g chicken fillet;
• ½ tbsp. wild rice;
• 100 g pickled sweet pepper;
• large orange;
• 150 g of young green peas;
• 100 g of Chinese cabbage;
• 2 tbsp. l. crushed cashews, chopped cilantro, sesame oil.
• garlic clove;
• 1 tbsp. l. vegetable oil;
• 2 tsp. Sahara;
• soy sauce.

Time – 90 minutes. Calorie content 100 g – 595 kcal.

Recipe:

1. Rice is soaked overnight in water. Wash and boil in salted water for 40 minutes.
2. Whole pieces of chicken fillet are fried in vegetable oil over high heat until the meat is covered with a golden crust on all sides. Cool by placing on a paper towel. Cut into thin slices.
3. The orange is cleaned, partitions and films are removed. The pulp is cut into cubes.
4. Pickled peppers and cabbage are chopped coarsely.
5. For dressing, mix chopped garlic, sesame oil, cilantro, soy sauce, sugar.
6. Combine all salad ingredients in a bowl. Pour over the dressing and stir.

Cool the salad in the refrigerator for 1 hour. Serve in a large salad bowl.

We also recommend reading how to prepare a simple salad with chicken and ham.

A variety of recipes for fantastic rice noodle salads are collected here.

And in this article you will find recipes for delicious egg salads for every day.

How to make salad with rice and egg

We offer a simple but very elegant rice salad. It is laid out in layers, looks very beautiful and is perfect for the holiday table. An unusual ingredient is butter, which must be grated directly onto the salad. For convenience when forming layers, you can use a cooking ring.

In order for the butter to be ground well, it should be placed in the freezer for 20–30 minutes, and the grater should be doused with boiling water before use.

Ingredients:

• 150 g of any meat;
• 2 eggs;
• 1 small onion;
• 20 g cheese;
• 20 g butter;
• 50 g rice;
• 80–100 g mayonnaise;
• Salt and black pepper.

What we do:

1. Boil the meat in salted water, cool and grind using a meat grinder (you can chop it very finely). Place the first layer on a plate and pour over mayonnaise. Cut the onion into small cubes and pour onto the meat. Pour over the sauce.

2. Boil the rice in water, drain, cool, lay out and distribute evenly. We make a mayonnaise mesh on top. The next layer is grated egg white. Don't forget to add salt, pepper and mayonnaise.

3. We grate the hard cheese directly into the plate, and then do the same with the frozen butter. Cover with mayonnaise.

4. Decorate the top of the salad with grated egg yolk. Leave to soak in the refrigerator for at least 2 hours and serve.

Recipe with canned corn and eggs

What makes this salad different from others is the additional component – ​​smoked fish. This proposal will seem strange to many, but a salad with chicken, fish and rice tastes very good. Why not try something new?

For 3 servings take:

• 100 g boiled chicken breast;
• 100 g white rice;
• 2 boiled eggs;
• 100 g canned sweet corn;
• 130 g onions;
• 100 g strong cucumbers;
• 145 g fresh bell pepper;
• 40 g of greens;
• 100 g smoked trout fillet;
• 100 g light mayonnaise;
• pepper, salt.

Time – 20 minutes. Calorie content per 100 g – 128 kcal.

Recipe:

1. Fresh vegetables, chicken, eggs, trout fillets are cut into cubes.
2. Rice is boiled using the standard method. Rinse with cold water.
3. Mix all ingredients in a deep bowl. Season with mayonnaise. If necessary, pepper and add salt.
4. The salad is mixed and refrigerated for 8 hours.

After the allotted time, stir the dish again and add coarsely chopped greens. Serve to the table in portions or in a common salad bowl.

Salad recipe with rice and cucumber

Salad with rice and cucumber is prepared in different ways. We offer the most successful, simple and delicious version of a snack dish. It can be served every day or on holiday. But the storage time is reduced by adding fresh cucumber, so prepare a small portion so you can eat it all at once.

Required Products:

• 1 large cucumber;
• Can of corn;
• 180 g rice;
• 1 onion;
• 400 g crab sticks;
• 4 eggs;
• 150 g mayonnaise.

For pickling onions:

• 2 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• Warm water.

How to prepare:

1. Let's start with the onion marinade. Boil water and cool slightly. Chop the onion into small cubes (you can use half rings), pour into a deep plate, add sugar, vinegar and fill with warm water. Stir and leave for 30 minutes. After this we filter.

2. Wash the rice and add enough water to cover it by 1 cm. Bring to a boil and cook over low heat for 15 minutes. Turn off the stove, cover with a lid and leave for 5 minutes. With this method of cooking, the cereal absorbs all the water, and there is no need to rinse it. Transfer to a bowl and cool.

3. Cut the cucumber and eggs into cubes, crab sticks - in half, and then into large cubes. Drain liquid from corn. Mix all ingredients, salt and pepper to taste.

4. Add mayonnaise and mix well again. Transfer to a deep salad bowl and serve immediately.

Description of preparation:

I'll show you how to make a salad with rice and pickles with the addition of canned pink salmon, but you can also use tuna or mackerel, for example, any fish you like will do.
This is a simple dish that makes a great snack at home or outdoors. In just half an hour you can make a hearty salad for the whole family. Purpose: For lunch / For dinner / Inexpensive / In a hurry Main ingredient: Fish and seafood / Vegetables / Cucumber / Cereals / Rice / Pickled cucumber Dish: Salads

Fish salad with rice and canned food “Mimosa”

The rice in this salad goes well with fish, eggs and vegetables. The result is not just a salad, but a complete dish. It is best to make homemade mayonnaise or buy one that contains natural egg yolks. Any canned food in oil will do, but it tastes best with tuna or regular sardine.

Required ingredients:

• Can of canned fish;
• Large onion;
• 2 carrots;
• 5 eggs;
• 50 g boiled rice;
• Salt, pepper, mayonnaise.

Preparation:

1. Place boiled rice on the bottom of a flat plate, level it with a spoon and pour mayonnaise over it. Separate the fish from excess liquid and mash with a fork. Place a second layer and cover with sauce.

2. Cut the onion into small cubes and sauté in vegetable oil until transparent (5-7 minutes). Cool and place on fish. We separate the eggs into white and yolk. Grind three egg whites at once, forming the next layer. Lightly pepper, salt and cover with mayonnaise.

3. Boil the carrots, peel and chop on a coarse grater. Place it on the whites. The last layer is boiled and grated yolk. Pour mayonnaise over all layers except the last one.

4. Be sure to put it in the refrigerator for 1-2 hours so that all the ingredients are well soaked in the mayonnaise sauce.

Recipe Salad with brown rice and tuna. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Brown Rice and Tuna Salad.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Salad with Brown Rice and Tuna is 163.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.