Rice And Fruit Salad Food

RICE AND FRUIT SALAD

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.

MOM'S GLORIFIED RICE

Steps:

• With a creamy, luscious blend of Minute® Instant White Rice, sweet fruit cocktail, crushed pineapple, tiny marshmallows and whipped topping, this dessert is dangerously delicious! Step 1
• Prepare rice according to package directions. Allow to cool. Step 2
• Place rice in a large bowl. Add fruit cocktail, pineapple and marshmallows and stir to combine. Step 3
• Gently stir in whipped topping. Step 4
• Serve immediately or chill in the fridge for later. Recipe Tip Measure the drained juice from the canned fruit and add water to measure 2 cups and use this liquid to prepare the rice.

FRUIT 'N' RICE SALAD

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.

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.

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.

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 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.

BROWN RICE FRUIT SALAD

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.

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.

OLD FASHIONED GLORIFIED RICE

Steps:

• In a heavy bottomed saucepan, heat 3 cups of water to boiling.
• Add the rice and butter to the boiling water. Cook and stir for 1 minute.
• Reduce the stove heat to low, cover the saucepan with a tight fitting lid and let it cook undisturbed for 20-25 minutes.
• Once the rice is done cooking, remove it from the heat, transfer it to a large bowl. Fluff the rice with a fork and allow it to cool to room temperature.
• When the rice has cooled, add the pineapple, strawberries, marshmallows and sugar. Mix well. Allow this mixture to rest for 10 minutes.
• In a medium bowl (or the bowl of a stand mixer), beat the heavy whipping cream on high speed until stiff peaks form.
• Add the whipped cream to the rice mixture. Fold together gently.
• Top with maraschino cherries and additional marshmallows if desired.
• Refrigerate until serving and serve cold.

RICE & DRIED FRUIT SALAD

Steps:

• Cook rice blend as directed on package; cool completely.
• Stir in remaining ingredients.

CREAMY RICE-FRUIT SALAD

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.

CURRIED RICE AND FRUIT SALAD WITH FRESH MANGO DRESSING

Steps:

• Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, and drain. Repeat until the water is relatively clear and no longer cloudy. Drain once more, cover with water, and soak the rice for about 20 minutes or longer. Drain and set aside to air dry in a strainer for 15 minutes or so, tossing the grains occasionally.
• Heat the oil in a medium saucepan over medium heat. When hot, add the shallots, garlic, ginger, curry powder, rice and salt. Stir for 2 to 3 minutes to soften the shallot, then pour in the vegetable stock. Bring to a boil, reduce the heat to low, and cover. Simmer undisturbed for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool to room temperature.
• For the dressing, whisk together the mango chutney, lemon juice, oil and honey in a small bowl.
• Assemble the salad by combining the rice, apples, pineapple, apricots, coconut, mint and cilantro in a large bowl. Gently toss the dressing into the salad and season with salt and pepper if desired.

BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

GLORIFIED RICE (DESSERT-SALAD)

Steps:

• Mix rice, pineapple, sugar and marshmallows in a bowl.
• Whip cream with additional sugar and vanilla until stiff.
• Fold into rice mixture.
• Chill.
• Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
• Serves 6-8.

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.

MY HEAVENLY RICE

Steps:

• 1. combine rice and fruits and stir in cool whip
• 2. add nuts
• 3. store in covered container in fridge
• 4. sometimes I add a can of drained mandarin oranges if I have it. but is just as good without it. *NOTE use whatever type coolwhip you wish, they all work out well.