BASMATI RICE CONFETTI SALAD
My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 18
Steps:
- Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.
Nutrition Facts :
BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
CONFETTI RICE SALAD
A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..
Provided by ChandraSoleil
Categories Brown Rice
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.
Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1
SWEET CORN AND BASMATI RICE SALAD
Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
- Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
- Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
- *Available at Indian markets and many supermarkets.
BASMATI RICE SALAD WITH CURRANTS AND NUTS
Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side-dish or 4 as a main-course
Number Of Ingredients 12
Steps:
- Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.
VEGETABLE CONFETTI RICE
Make and share this Vegetable Confetti Rice recipe from Food.com.
Provided by Ginny Sue
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
- Stir in remaining ingredients and return to a boil.
- Reduce heat, cover and simmer for 20 minutes until rice is tender.
Nutrition Facts : Calories 211.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.7, Sodium 170, Carbohydrate 40.9, Fiber 1.4, Sugar 1.2, Protein 3.6
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