Orange Basmati Salad Food

POMEGRANATE RICE SALAD

Pomegranate Rice Salad image

Flecked with red, white, and green, this rice salad recipe is a festive holiday side dish. However, it's so delicious that we make it all fall and winter long! Make ahead tip: Cook your rice in advance and store it in the fridge until you're ready to make the recipe.

Provided by Jeanine Donofrio

Time 40m

Number Of Ingredients 20

Ingredients

4 cups cooked long grain rice (any kind - see options below)
2 teaspoons extra-virgin olive oil
1 bunch scallions (white and green parts, chopped)
3 cloves garlic (minced)
⅓ cup toasted (chopped pistachios)
½ cup chopped parsley
½ cup pomegranate arils
⅓ cup fresh mint leaves
Sea salt and freshly ground black pepper
Roasted Chickpeas (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh orange juice (plus 1 teaspoon zest)
1 tablespoon fresh lemon juice
½ teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cinnamon
½ teaspoon sea salt
Freshly ground black pepper

Steps:

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

BASMATI RICE SALAD WITH MANDARIN ORANGES

Basmati Rice Salad with Mandarin Oranges image

Many a great recipe started just this way: The reicpe in the cookbook sounds good, but none of this, or none that, too little....We've all been there and as they say: "Necessity is the mother of invention". This is good served on a few leaves of butter or bibb lettuce.

Provided by Kathy W

Categories Other Salads

Time 30m

Number Of Ingredients 9

Ingredients

1 1/2 c basmati rice, rinsed and drained
3 c water
1 1/2 Tbsp butter
1 tsp salt
1 can(s) (15 oz) mandarin orange slices with juice
1/2 c currants or raisins
2 Tbsp white wine vinegar
2 Tbsp oil
1/2 c slivered almonds, toasted

Steps:

1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.

BASMATI RICE WITH SUMMER VEGETABLE SALAD

Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Rice Tomato Side Picnic Vegetarian High Fiber Lunch Pea Radish Squash Summer Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

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