Savoury Rice Salad Food

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

COLD RICE SALAD

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

ITALIAN STYLE RICE SALAD

Steps:

• Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.
• Make the dressing by mixing all the Italian Dressing ingredients together.
• Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.
• Serve up in a large bowl or large plate with more fresh herbs.

EASY SAVOURY RICE

Steps:

• Put a large pan over medium heat and add the oil (or some water to keep oil-free).
• Once hot, add the onion and sauté until softened and just starting to colour.
• Add the garlic and chili and sauté for 1 minute more
• Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.
• Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.
• Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.
• If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.
• Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.
• Taste to check seasoning and add more as required, then serve.

SAVOURY RICE SALAD

Steps:

• Cook the rice according to product directions.
• Prepare the dressing.
• Mix the rice and vegetables together. Add the dressing and stir gently.
• Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.

LOW-SALT SAVOURY RICE

Steps:

• Wash rice thoroughly and dry.
• Heat oil and margarine, brown rice lightly.
• Add vegetables and pepper, stir.
• Pour in water, stir.
• Turn stove down to simmer, and stir occasionally until all the liquid is absorbed.

SAVORY BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Spray the bottom of a 7"x 11" rectangular, 8" x 8" square, medium-size oval, or round casserole dish with nonstick cooking spray.
• Brown the ground beef in a skillet and drain. Pour it into the casserole dish.
• Pour the rice over the ground beef.
• In a separate bowl, mix the water with the onion soup mix. Pour it over the rice and ground beef.
• Cover the casserole with foil and bake for 30 minutes or until the rice is done.
• Remove the foil and sprinkle the crispy onions over the top. Return the dish to the oven for another 10 minutes.
• Serve hot with a side vegetable or salad.