Tropical Rice Salad Food

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TROPICAL BASMATI RICE SALAD



Tropical Basmati Rice Salad image

A colorful and delicious salad that can be made up in a hurry. Use rotisserie chicken if you prefer. Recipe is from Weight Watchers - 7 points per 1 cup serving. This dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup basmati rice (can use Texmati or long grain rice)
1 3/4 cups water (plus 2 tbsp.)
3/4 cup mango chutney
12 ounces cooked chicken, chopped
1/2 cup dried cranberries
1/2 cup pecan halves, toasted and chopped
3/4 teaspoon fresh ground black pepper

Steps:

  • Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
  • Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
  • Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.

Nutrition Facts : Calories 270.3, Fat 10.6, SaturatedFat 1.7, Cholesterol 42.5, Sodium 47, Carbohydrate 26.2, Fiber 2.3, Sugar 0.9, Protein 17.4

HAWAIIAN RICE SALAD



Hawaiian Rice Salad image

Make and share this Hawaiian Rice Salad recipe from Food.com.

Provided by Sara 76

Categories     Brown Rice

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 10

500 g brown rice, cooked and cooled
5 slices lean ham, diced
1 cup corn kernel, canned
4 stalks celery, chopped
6 spring onions, chopped
1/2 cup French dressing, oil free
3 carrots, grated
2 red capsicums, finely diced
1/2 cup crushed pineapple, drained
1 teaspoon black pepper

Steps:

  • Combine all ingredients in a large salad bowl.
  • Refrigerate til chilled.

Nutrition Facts : Calories 499.2, Fat 12.5, SaturatedFat 1.8, Sodium 228.3, Carbohydrate 89.8, Fiber 7, Sugar 11, Protein 9.7

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

TROPICAL RICE



Tropical Rice image

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper.

Provided by Bellinda

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 1/4 cups chicken broth
1 cup coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 cup green onion, chopped
chopped macadamia nuts, to taste (or almonds)
toasted coconut flakes, to taste

Steps:

  • Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
  • Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
  • Top rice with green onions, nuts and coconut flakes before serving.

TROPICAL RICE SALAD



Tropical Rice Salad image

Make and share this Tropical Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories     White Rice

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 16

2 cups chicken stock
1 cup white rice (or a mixture of white and brown or white and wild)
1 cup halved snow peas
1 cup chopped red sweet bell pepper
3/4 cup chopped celery
2/3 cup sliced water chestnut
1/2 cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
2 teaspoons orange juice concentrate
2 teaspoons liquid honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon minced gingerroot

Steps:

  • Cook rice in stock until done.
  • Rinse with cold water and drain well.
  • Put rice in a serving bowl and add remaining veg and fruit ingredients.
  • In a small bowl whisk together dressing ingredients.
  • Pour over rice mixture and toss.
  • Chill for 6 hours before serving-toss again.

Nutrition Facts : Calories 121.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 112.6, Carbohydrate 23.8, Fiber 1.6, Sugar 5.1, Protein 3.3

HAWAIIAN RICE SALAD



Hawaiian Rice Salad image

Make and share this Hawaiian Rice Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Pineapple

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 cup long grain rice
2 cups vegetable stock
1/2 teaspoon turmeric powder
3/4 cup pineapple chunk
1/2 cup mango, chunks
1/4 cup walnuts, coarsely crushed
1/3 cup raisins
1/2 cup cucumber, chopped
1/2 stalk celery, chopped
4 tablespoons lemon juice
3 tablespoons honey
2 tablespoons pineapple juice
1 clove garlic
salt, crushed
pepper, crushed

Steps:

  • Wash rice thoroughly.
  • In a pan, bring stock and turmeric powder to a boil.
  • Add rice.
  • Simmer until rice is cooked.
  • Drain, rinse and spread rice on a tray to cool.
  • Whisk dressing ingredients together in a bowl.
  • Taste and adjust seasoning.
  • In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
  • Gently fold in the dressing.
  • Serve.

NUTTY TROPICAL KALE AND RICE SALAD



Nutty Tropical Kale and Rice Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large firm ripe mango
3 tablespoons vegetable or extra-virgin olive oil
3 tablespoons cider vinegar
Kosher salt and freshly ground black pepper
1 pound kale (1 to 2 bunches)
One 14-ounce can hearts of palm, drained and sliced
1 1/2 cups cooked white rice, at room temperature
2 medium tomatoes, halved and sliced
1 cup salted roasted mixed nuts, roughly chopped

Steps:

  • Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
  • Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
  • Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.

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