Rice Bacon Pineapple Salad Food

GLORIFIED RICE SALAD

Steps:

• Mix together rice, sugar, pineapple, and vanilla.
• Stir in marshmallows and chopped cherries.
• Fold in Cool Whip.
• Cover and chill until ready to serve.

WILD RICE AND PINEAPPLE SALAD

Steps:

• Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
• Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
• Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.

RICE-BACON PINEAPPLE SALAD

Steps:

• Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well.
• Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly.
• Fry the bacon and onion; sprinkle over the rice. Toast the almonds in a pan until golden brown.
• Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl.
• Add French dressing and toss lightly.
• Refrigerate until serving time. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

PINEAPPLE RICE

Steps:

• Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.

BABY SPINACH 'N PINEAPPLE SALAD

Steps:

• Place spinach in a salad bowl and top with rest of salad ingredients.
• Refrigerate until serving time.
• Heat salad oil in a skillet and add the sesame seeds and brown.
• Add remaining dressing ingredients and mix well.
• Transfer mixture to a covered jar and refrigerate for several hours.
• Shake well before using.

RICE NOODLE SALAD

Steps:

• Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

EASY BACON FRIED RICE

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.