Suzanne Harts Cold Rice Salad Food

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SUZANNE HART'S COLD RICE SALAD



Suzanne Hart's Cold Rice Salad image

Provided by Kathleen Beckett-Young

Categories     easy, side dish

Time 1h45m

Yield Four servings

Number Of Ingredients 11

1 1/2 cups chicken broth
1 cup Texmati or basmati rice
1/4 cup chopped red onions
1/2 cup diced tomatoes
1/3 cup chopped red or yellow peppers
1/2 cup chopped celery
6 tablespoons extra-virgin olive oil
2 tablespoons Sherry vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
Salt and freshly ground pepper to taste

Steps:

  • Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
  • Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
  • In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 535 milligrams, Sugar 3 grams

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

COLD RICE SALAD



Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

  • Bring water to a boil in a medium saucepan. 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 water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

COLD RICE SALAD



Cold Rice Salad image

Another salad for potlucks, bar-b-ques, or just for a side dish. Cooking time is actually refrigerator time...this is a great "make ahead" dish.

Provided by Noni Suzanne

Categories     Rice

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces chicken rice pilaf mix
3 (4 ounce) jars artichoke hearts, reserve marinade
3 green onions, sliced
1/4 cup pimento stuffed olive, sliced
1/4 cup bell pepper, diced (red or green)
1/2 cup mayonnaise
1/2 teaspoon curry powder

Steps:

  • Make rice according to package directions, OMITTING butter. Let cool completly.
  • Add chopped artichoke hearts, green onions, pimento olives and bell pepper.
  • Make dressing by mixing mayonnaise, reserved marinade and curry powder.
  • Fold into rice mixture and chill completly before serving.

Nutrition Facts : Calories 81.7, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 246.3, Carbohydrate 9, Fiber 2.6, Sugar 1.6, Protein 1.8

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