Fruity Rice Salad And Orange Vinaigrette Food

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
• While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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.

FRUIT AND RICE SALAD

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.

ORANGE HONEY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Blend with a wire whisk.
• Can be stored in the refrigerator for up to one week.

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.

THE WORLD OF RICE SALADS

Steps:

• Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
• Variations:
• Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
• Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
• Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
• Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
• Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

ORANGE VINAIGRETTE BROWN RICE SALAD

Steps:

• In large saucepan combine rice and water.
• cook over high heat until mixture boils.
• reduce heat to low and cover and cook 45-60 mins or until rice has absorbed all liquid.
• Place in a bowl.
• Mean while, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt.
• pour dressing over the hot cooked rice and mix well.
• cover and chill till cold.
• just before serving stir in the spinach leaves, oranges, and onions, into the rice mixture.