Fruity Rice Salad Food

FRUIT RICE SALAD

Steps:

• 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.
• In a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. Set aside.
• 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.

FRUITY RICE SALAD AND ORANGE VINAIGRETTE

Steps:

• Microwave rice according to package instructions; refrigerate until chilled, about 30 minutes.
• Place rice in serving bowl. Add celery, dried cranberries, pecans, green onions, and red onions. Stir in mayonnaise.
• Whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, and garlic.
• Toss rice salad with vinaigrette. Season with salt and pepper. Refrigerate for at least an hour to allow flavors to blend.

FRUITY RICE SALAD

Steps:

• In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

WILD RICE SALAD

Steps:

• Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
• Drain then leave to steam dry and cool.
• Salad
• Shake Dressing in a jar, set aside for 15 minutes+.
• Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
• Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

PINEAPPLE FRUIT AND RICE SALAD

Steps:

• Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
• In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

RACHEL'S FRUITY RICE SALAD

Steps:

• PREPARATION.
• Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
• Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
• Once rice is cooked, rinse/drain; set aside to cool.
• Finely chop both green pepper & white onion.
• Chunky chop (not fine) half of the peaches from the can.
• Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
• Garnish with parsley.
• VARIATIONS.
• •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
• •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.

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.

ALL VEGGIE FRIED RICE

Steps:

• Place a large skillet over medium-high heat.
• In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
• Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
• Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
• Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.