RICE SALAD VIDEO

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Friday, October 21, 2011

Fruit Rice Salad Recipe

Fruit Rice Salad Recipe
Rice Salad Recipe Ingredients
  • 1 (15 ounce) can crushed pineapple, drained
  • 1/2 cup sliced strawberries
  • 1/4 cup sliced fresh peaches
  • 1 cup uncooked white rice
  • 1/3 cup golden raisins
  • 2/3 cup flaked coconut
  • 5/8 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground ginger
  • 1 pinch salt
  • 1/4 cup slivered almonds
  • 12 leaves lettuce
  • 1/4 cup sliced almonds
Rice Salad Recipe Instructions

First of all In a saucepan bring salted water to a boil. Add rice, reduce heat to low, cover and simmer--without stirring--for 20 minutes. Remove from heat and chill until cold.
And then In a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. Set aside.
Next is in a separate large bowl, whip together cream, sugar, vanilla, ginger and salt until stiff. Fold in rice mixture, and stir in 1/4 cup slivered almonds.
Spoon mixture onto lettuce leaf beds, and sprinkle each portion with 1/4 cup sliced almonds. Enjoy the rice salad recipe !
colorful-rice-salad-recipe

Sunday, October 16, 2011

Walnut Rice Salad Recipe

Walnut Rice Salad Recipe
Rice Salad Recipe Ingredients
  • 5 cups cooked rice
  • 1 1/2 cups chopped walnuts
  • 1 large tart apple, chopped
  • 1 cup chopped green onion
  • 1 large carrot, grated
  • 1/2 cup minced fresh parsley
DRESSING:
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 cup vegetable oil
Rice Salad Recipe Instructions

Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.
chilled-rice-salad-recipe

Thursday, October 6, 2011

Chilled Rice Salad Recipe


Chilled Rice Salad Recipe

Rice Salad Recipe Ingredients
  • 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
  • 1 teaspoon vegetable oil
  • 12 stuffed green olives, sliced
  • 4 green onions, thinly sliced
  • 1/2 green pepper, chopped
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained, liquid reserved
  • 1/3 cup mayonnaise
  • 1/2 teaspoon curry powder
Rice Salad Recipe Instructions

Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. Add olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

Sunday, October 2, 2011

Verdant Rice Salad Recipe

Verdant Rice Salad Recipe

Rice Salad Recipe Ingredients

Dressing:
* 1/2 cup of sherry vinegar or use good red wine vinegar
* 2 tablespoons of Dijon-style mustard
* 2 teaspoons of honey
* 3/4 teaspoon of freshly ground pepper
* 2 anchovy filets, minced
* 3 tablespoons of canola oil
* 1/2 cup of extra virgin olive oil
* 2 tablespoons of fresh chopped chives
* 1 tablespoons of finely chopped fresh tarragon

Salad Components:
* basmati rice 1 cup raw
* 2 cups of chicken stock s
* 2 cloves of garlic, peeled and left whole
* 1 package of frozen artichoke hearts, defrosted, dried, chopped
* 2 large shallots, minced
* 2 green onions, white and green part minced
* 1 roasted red pepper minced (can use jarred if desired)
* 1/2 package of tiny peas, defrosted
* 2 tablespoons of capers drained
* 1/3 cup of fresh leaf parsley minced
* 10 to 12 leaves of fresh basil slivered
* generous handful of grated parmesan

RICE SALAD RECIPE INSTRUCTIONS

* Made vinaigrette one hour ahead of time to allow flavors to mellow.
* Whisk sherry vinegar with honey, pepper, mustard and anchovy.
* Add oil whisking all the while.
* Stir in herbs to infuse the oil and vinegar mixture.
* Let stand.
* *Just before you pour the dressing over the hot rice, whisk again*
* Cook the rice in the chicken stock according to package directions with the two whole cloves of garlic in the stock
* (you could tie together the parsley stems and some peppercorns here if you want, I usually skip the step of a bouquet garnet in the rice prep)
* While the rice is cooking, prep the other ingredients.
* Put the shallots, green onions, artichokes, peas, roasted pepper and capers in the bottom of a large salad bowl.
* When rice is complete and still hot, fish out the garlic cloves and mince and add to the other salad ingredients in the bowl.
* Whisk dressing and add to hot rice. Don't add it all.
* Just enough to moisten the hot rice but not drown it.
* Allow it to cool to near room temp. You just don't want it steaming hot dumped on the other veggies.
* Add to salad bowl ingredients and toss gently to combine.
* Chill one hour at least. I usually chill it for two or three.
* Before service, add parsley and basil leaves.
* Toss again, adding more dressing as necessary to moisten lightly.
* Serve with shaved parmesan or a handful of grated parmesan over the top.
* Very nice with grilled seafood. Love it paired with shrimp

Thursday, September 22, 2011

Warm Red Beans And Wild Rice Salad Recipe










Warm Red Beans And Wild Rice Salad Recipe


Rice Salad Recipe Ingredients

* For the salad: shopping list
* 1 can red beans (your choice), rinsed and well drained shopping list
* 4 ripe red tomatoes, peeled and chopped shopping list
* 1 cup cooked wild rice shopping list
* 2 cups mixed frozen vegetables, cooked shopping list
* 2 cups fresh greens (your choice) shopping list
* For the warm vinaigrette: shopping list
* 8 Tbsp extra virgin spanish olive oil shopping list
* 2 garlic cloves, peeled and thinly sliced shopping list
* 2 tsp white wine vinegar shopping list
* 2 Tbsp soy sauce shopping list
* 1 cup crumbled feta, or any goat cheese of your choice for garnish

RICE SALAD RECIPE INSTRUCTIONS

* In a big bowl mix all the salad ingredients. Set aside.
* In a small pan heat the oil on low heat, add garlic and let it cook until lightly golden. Turn the heat off and let it warm.
* Carefully add vinegar and soy sauce to the pan. Mix well.
* Warm the salad ingredients in the microwave for 2 minutes. Mix well.
* Pour the warm (reheat if necessary) vinaigrette over the warmed salad and toss.
* Season with salt and pepper.
* Crumble the Feta cheese on top and serve immediately while warm.