Chilled Rice Salad Food

COLD RICE SALAD

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

CHILLED RICE SALAD

Steps:

• Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. , Add the 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 the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

LEMON-HERB RICE SALAD

Steps:

• Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
• Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
• Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
• Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

COLD RICE SALAD

Steps:

• Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
• Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
• Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

WILD RICE SALAD

Steps:

• Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
• Drain rice and chill.
• Combine the chilled rice with the vegetables, fruit, and nuts.
• Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
• Starting with 1/3 cup of the dressing add to the rice mixture and blend.
• Taste and adjust with more or less to suit your personal tastes.

MEDITERRANEAN RICE SALAD

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
• In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
• Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

RICE SALAD

Steps:

• In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves.

CURRY RICE SALAD

Steps:

• In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.

CHILLED WILD RICE SALAD

Steps:

• Consult the packaging on your wild rice for actual cooking directions, following the ratio of 2 parts water to 1 part orange juice. These directions match my rice. Add water and juice to a medium sauce pan and bring to a boil. Add wild rice and let it return to a boil. Lower to just simmering and cover. Cook 60 minutes. Check at about 45 minutes and if the mix seems a little dry add a bit more water.
• Toast the pecans on an ungreased cookie sheet for 5-7 minutes in the oven at 375 degrees. Allow to cool and give them a coarse chop.
• Rinse and clean the baby spinach, removing stems. Cut into ribbons about 1/2 inch thick.
• Once the rice is cooked allow it to cool a bit, about 20 minutes. You want it to lightly wilt the spinach but not actually cook it.
• Mix the spinach, cranberies, and pecans into the wild rice. If youa re serving that day, you can store on the counter. Otherwise, place in fridge until ready to serve.
• To prepare the dressing, whisk all ingredients together in a small bowl.
• A half hour before serving, toss the salad and dressing together. Let stand so that the flavors can meld together.

COLD RICE-VEGETABLE SALAD

Steps:

• Combine rice and vegetables in a large bowl.
• Combine remaining ingredients and mix with rice and vegetables.
• Chill.

BUFFET RICE SALAD

Steps:

• Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. , Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.