Golden Rice Salad Food

GOLDEN RICE SALAD

Steps:

• Cook rice in chicken broth (follow directions).
• Blend together the oil, vinegar, salt and pepper, pour over hot cooked rice. Toss and set aside to cool.
• Add remaining ingredients and toss with die. Chill thoroughly. Green onion tops, parsley, or cilantro can be added for garnish.

GOLDEN RICE SALAD

Steps:

• Cook the rice in a rice cooker or pot with water or stock.
• When it's finished, add orange juice and stir in orange zest.
• While the rice is still warm, add apricots, raisins, shallots, spices and salt and pepper.
• Add toasted pine nuts and parsley and fluff with a fork to combine the ingredients.
• Taste and add more salt and pepper if necessary.
• Serve hot, at room temperature, chilled or rewarmed in the microwave.

GOLDEN RICE

Steps:

• Put the saffron threads into a small bowl of hot water and allow to soak.
• Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring.
• Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly.
• Add the rice and continue to stir for three minutes.
• Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed.
• Discard the bay leaves, season, stir through the cashews and serve.

ORANGE SCENTED WILD RICE SALAD WITH TOASTED PECANS AND GOLDEN RA

Steps:

• Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
• Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
• To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
• In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
• Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!

RICE SALAD WITH RAISINS AND SCALLIONS

Steps:

• Cook rice according to package instructions.
• Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
• With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.