Rice Dried Fruit Salad Food

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

RICE SALAD WITH FRUIT AND NUTS

Steps:

• Half fill a large saucepan with water and bring to a boil.
• Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
• Drain in strainer and place in a bowl.
• Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
• Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
• Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
• Taste and add more lemon juice if necessary. Serve.

RICE & DRIED FRUIT SALAD

Steps:

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

OIL POACHED SALMON WITH STICKY RICE AND DRIED FRUIT SALAD

Steps:

• In a saucepan, bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the mixture off the heat and allow it to infuse for 2 hours. Strain.
• Steam the rice and then season with the mirin. Once cooled, mix in the slivered scallions, dried in a saucepan. Bring the olive oil up to 160 degrees. Add the smashed ginger, garlic and scallions. Take the berries and seaweed.
• To make the sauce, bring the lemon juice, fish stock and ice wine to a boil. Remove from heat and blend in the grapeseed oil. Season with salt and pepper.
• To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan. Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil. Allow to poach gently for about 5 minutes or until rare-medium.
• To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce. Put poached fish on rice salad when it's done being poached.

WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Soak wild rice in a bowl of water overnight.
• Rinse and place rice in a medium-sized pot with water or broth.
• Bring to a boil over high heat.
• Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
• Remove from heat and set aside.
• In a large bowl, combine remaining ingredients.
• Add rice and toss to coat.
• Serve immediately or let cool and refrigerate for up to 3 days.
• From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
• *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

DRIED FRUIT PASTA SALAD

Steps:

• In a saucepan, cook pasta according to package directions. Drain and rinse under cold water. Refrigerate for about 10 minutes.
• Combine pasta, apricots, dates, almonds, apples, spinach and Swiss cheese. Add vinaigrette to the pasta salad and mix well.
• Serve garnished with fresh mint if desired.
• To make the vinaigrette, whisk together in a bowl orange juice, olive oil, rice vinegar, orange zest and honey.

SPICED DRIED FRUIT SALAD

Steps:

• Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
• Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
• Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
• Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.

WILD RICE SALAD WITH DRIED FRUITS AND NUTS

Steps:

• Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• (Rice can be drained and refrigerated for up to 2 days).
• Whisk together all dressing ingredients except oils.
• Add oils last; whisk vigorously until the mixture emulsifies.
• (Store dressing 3 - 4 days in fridge).
• Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• Cool, then roughly chop.
• A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• Taste and season.
• P.S. the recipe called for 1/4 cup olive oil but we found that too much.

DRIED FRUIT SALAD

Steps:

• Wash and dry fruit.
• Combine ingredients in a large bowl.
• Add enough water to cover.
• Stir and refrigerate for 1-2 days, serve chilled.