The most festive rice salad recipes for Christmas

Don’t know what to bring as a side?

Bored of the same old salad?

Try out these festive rice salads on Christmas day or bring them to your next holiday party!

Add a little rice and experience the deliciousness of these festive salad recipes:

Moroccan-spiced pumpkin rice salad recipe

Tip: Serve with grilled haloumi for an extra savoury element.

Ingredients:

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tbsp sea salt flakes

• 800g Kent pumpkin, skin-on, cut into 2cm-thick slices

• 1 red onion, cut into wedges

• 2 tbsp extra-virgin olive oil

• 2 x 250g microwave basmati rice

• 400g can chickpeas, drained

• 250g whole fresh beetroot, roughly chopped

• 60g baby spinach and rocket mix

Balsamic dressing:

• ¼ cup extra-virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tsp dried parsley

To make:

1. Preheat oven to 220°C. Line 2 oven trays with baking paper.

2. In a small bowl, mix cumin, coriander, cinnamon and salt. Set aside.

3. Divide sliced pumpkin and red onion wedges across trays. Drizzle with olive oil and sprinkle with spice mix. Roast in oven 15 mins until tender. Remove from oven. Set aside to cool slightly.

4. For the balsamic dressing: Mix olive oil, balsamic and dried parsley in a bowl. Season with sea salt flakes and freshly cracked black pepper to taste. Set aside.

5. Heat rice according to packet directions. Toss rice with roasted vegetables, chickpeas, beetroot and spinach mix. Pour over dressing.

Jewelled Persian rice salad recipe

Tip: You can use thawed pomegranate seeds found in the freezer section or 75g punnets of fresh arils in the fresh produce section of supermarkets.

Ingredients:

• 1 pinch saffron

• 2 tsp hot water

• 2 x 250g microwave jasmine rice

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 pomegranate, seeds removed

• 1/3 cup dried cranberries

• 100g Persian feta, crumbled

• toasted slivered almonds, fresh mint leaves, to serve

Dressing:

• 2 tbsp pomegranate molasses

• 2 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

To make:

1. Combine saffron in a small bowl with 2 tsp hot water. Set aside 5 mins.

2. Meanwhile, heat rice according to packet directions. Toss in a large bowl with saffron water, turmeric and cumin. Season.

3. For the dressing: Combine all dressing ingredients in a small bowl.

4. Combine rice, pomegranate seeds, cranberries and feta with dressing. Serve with slivered almonds and fresh mint.

Cowboy caviar rice salad recipe

Tip: This salad is best served at room temperature.

Ingredients:

• 2 tsp extra-virgin olive oil

• 420g corn kernels, drained

• 2 x 250g microwave brown rice

• 420g can black beans, drained, rinsed

• 420g can borlotti beans

• 2 roma tomatoes, seeded, diced

• 1 small red onion, sliced

• 1 green capsicum, seeded, diced

• 1 avocado, diced

• fresh coriander, tortilla chips, to serve

Zesty Vinaigrette:

• 1/3 cup extra-virgin olive oil

• ¼ cup red-wine vinegar

• 1 tbsp maple syrup

• finely grated zest and juice of 1 lime, plus wedges to serve

To make:

1. For the Zesty Vinaigrette: Whisk all ingredients together in a small jug. Season.

2. Heat oil in a medium frying pan on high heat. Cook corn until slightly charred (careful, it may spit). Remove from heat, Season. Set aside to cool slightly.

3. Heat rice according to packet directions and pour into large bowl. Toss with black and borlotti beans, tomatoes, onion, capsicum and avocado. Pour over dressing. Serve with coriander and tortilla chips.