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 !

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
  • 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.

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

* 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


* 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