Spiced Rice Salad Food

SPICED RICE

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

SPICY BROWN RICE SALAD

Steps:

• Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
• Let stand to cool for at least an hour. Add remaining ingredients.
• To increase protein in this dish, garnish with crumbled hard boiled egg.

SPICED RICE SALAD

Steps:

• Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
• Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.

SPICED RICE SALAD

Steps:

• Shake all dressing ingredients in a jar.
• Cook two rices separately by pkg instructions.
• Mix the cooked rice together with dressing.
• Add dates, apricots, chives, pistachios& mix.
• Serve at room temperature.

SPICED RICE

Steps:

• Cook rice with peeled ginger, in boiling salted water until done, about 25 minutes. While rice is cooking, soak the raisins, currants and chopped apricots in hot water to cover, then drain when plump.
• When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander, and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.