Rice Salad With Oranges Olives And Almonds Food

COUSCOUS WITH ORANGE AND ALMONDS

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ALMOND-ORANGE TOSSED SALAD

Steps:

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.

RICE SALAD WITH ORANGES, OLIVES AND ALMONDS...

Steps:

• Bring 4 quarters of water with salt to a boil in a large pot. Meanwhile, heat a skillet over mediun heat until hot. Add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
• Stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for Basmati). Drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. Cool while preparing salad ingredients.
• Stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand up to one hour at room temperature, toss again and serve.
• This salad is better eaten at room temperature.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

WILD RICE AND ALMOND SALAD

Steps:

• Put the rice in a mixing bowl and let it cool.
• Preheat oven to 375 degrees.
• Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
• To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

CHARRED SPRING ONION & OLIVE RICE SALAD

Steps:

• Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.
• Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.
• Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.