FRUIT AND RICE SALAD
This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.
Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
RICE AND FRUIT SALAD
Provided by Renee' Groskreutz
Time 15m
Number Of Ingredients 12
Steps:
- Cook rice: Follow instructions on the package for cooking rice. Check out our article on how to cook rice perfectly. Allow the rice to cool before tossing it with the other ingredients. Toast almonds: Heat a small skillet and add butter once the skillet is hot. Add almonds to melted butter and spread them out in the pan. Allow almonds to toast for 1 minute and then stir. Continue to stir almonds until they are golden on both sides. This process shouldn't take more than 3 minutes. Prepare the fruit: Wash all of the fruit and dry. Cut strawberries and peaches into ½" chunks. Use this time to also mince the shallots. Create the sauce: Combine the olive oil, orange juice, vinegar, shallots, salt and pepper in a large glass bowl. Stir everything to mix thoroughly. Toss all ingredients: Add the rice, almonds, and fruit to the bowl with the sauce. Toss everything until the ingredients are completely mixed. Serve: You can serve this right away or chill it in the fridge. We preferred it chilled.
Nutrition Facts : Calories 273 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MANGO STICKY RICE
Steps:
- Steam the sticky rice until soft.
- Meanwhile, place the coconut milk in a pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
- When the sticky rice is cooked, turn it out into a large bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
- Peel and chop the mangoes.
- If you want to serve individually, place a round mound of rice on a plate and top with chopped mango.
- Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl and pass it separately, with a spoon, so people can spoon on extra.
FRUIT 'N' RICE SALAD
This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
RICE SALAD WITH FRUIT AND NUTS
My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.
Provided by misscrys79
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Half fill a large saucepan with water and bring to a boil.
- Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
- Drain in strainer and place in a bowl.
- Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
- Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
- Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
- Taste and add more lemon juice if necessary. Serve.
Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1
LENTIL AND RICE SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
- Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
RICE & DRIED FRUIT SALAD
A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Cook rice blend as directed on package; cool completely.
- Stir in remaining ingredients.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
CREAMY RICE-FRUIT SALAD
Looking for a delicious salad recipe? Then check out this creamy wild rice and fruit salad that's made using 4 types of fruits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
- In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 11 g, TransFat 0 g
BROWN RICE FRUIT SALAD
Make and share this Brown Rice Fruit Salad recipe from Food.com.
Provided by TishT
Categories Lime
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix the first 5 ingredients.
- Set aside.
- Halve orange sections, then combine all the rest of the ingredients.
- Mix the dressing ingredients again and toss with salad to coat well.
- Cover and refrigerate at least 2 hours until well chilled.
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