Rice salad with beef and vegetables. A fresh main course, perfect for hot summer days or as a light lunch.
This delicious recipe is a great alternative to Rice Salad with Zucchini and Sausage or Rice Salad with Tuna, Eggs, and Saffron. You can prepare it the night before and take it with you to the office, to the beach, or to the pool.
You can customize it according to the vegetables you have in the fridge and optionally enrich it with cheese or yogurt mayonnaise.
In any case, make plenty because they will ask for seconds and thirds!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Other
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.75 cups rice
- 1 zucchini
- 1 yellow bell pepper
- 10.5 oz ground beef
- 1 shallot (small)
- 3.5 oz cherry tomatoes
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste roast seasoning
- A few leaves basil
- A few leaves mint
Tools
- Rice Cooker
- Wok
- Baking Dish
- Knife
- Cutting Board
Steps
Bring a pot of salted water to a boil and cook the rice. Drain it al dente and let it cool. For this operation, I recommend using a rice cooker. You can find my recipe HERE.
Meanwhile, wash the zucchini and dice it. Wash the yellow bell pepper, remove the top, seeds, and filaments, and dice it. Wash the cherry tomatoes and quarter them. Peel and finely chop the shallot.
In a pan or wok, heat a tablespoon of extra virgin olive oil. Add the chopped shallot and sauté until translucent.
Add the ground beef, the roast seasoning, and let it brown for 2 minutes, stirring.
Add the zucchini and diced peppers, stir, and cook for about 10 minutes until the vegetables are tender but still crispy. Turn off the heat and let cool.
In a glass baking dish, place the cherry tomatoes, the white rice, and the beef and vegetable mix.
Adjust with salt and extra virgin olive oil, and mix to combine all the ingredients.
Our rice salad with beef and vegetables is ready to be served immediately. Decorate the plates with a few leaves of basil and fresh mint.
Enjoy your meal.
If you liked this recipe, you might be interested in:
Rice Salads. 6 Fresh and Colorful Recipes
Storage and Tips…
Store in the fridge covered with aluminum foil or cling film
Consume within 2 days
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FAQ
Can I substitute the ground beef with another protein?
Of course. You can substitute the beef with grilled chicken breast, turkey, canned tuna, or even vegetarian options such as tofu or legumes, depending on your dietary preferences.
Is it suitable for a gluten-free diet?
Yes, the salad is naturally gluten-free if you use pure rice and check other ingredients (like dressings or sauces) to ensure they do not contain gluten.
What light dressing can I use instead of oil?
You can opt for a light vinaigrette with lemon juice and fat-free yogurt, or simply a drizzle of balsamic vinegar and a pinch of mustard for an aromatic touch.
Can you freeze the rice salad with beef?
It is not recommended to freeze it, as the rice and vegetables tend to lose texture and flavor once thawed. It is better to store it in the fridge and consume it within 2 days.
