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Old 10-30-2005, 05:32 PM   #11
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Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Here's the ones I have. I've made several of these, to give the members at the country I worked at in OK something different. They didn't take to any of the salads very well.

Coconut Cashew Basmati Rice Salad

3 T peanut oil, + 1 T for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 T grated fresh ginger
2 c basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper
¼ c raw cashews, halved
2 c unsweetened coconut milk
2 c water
½ c thinly sliced green onion
¼ c grated fresh coconut

Heat the oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 - 4 minutes. While the rice is cooking, heat the remaining tablespoon of oil in a small sauté pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 - 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

Tarragon Rice Salad
Yields: 16 servings

2 c water
1 c regular brown rice
1/3 c white wine vinegar
1/3 c water
¼ c oil
2 T snipped fresh tarragon or basil or 1 ½ t dried
¾ t salt
1/ t pepper
2 medium cucumbers, chopped
1 c parsley
8 green onions, chopped
2 c halved snow peas, steamed and chilled
2/3 c thinly sliced and halved radishes
2 heads butter lettuce, separated into cups
fresh tarragon sprigs, optional

Bring the 2 c of water to a boil, and add the brown rice. Reduce the heat, cover, and cook for 30 – 35 minutes or until done. Cool. Combine the vinegar, the 1/3 c water, oil, 2 T tarragon, salt, and pepper in a bowl and whisk thoroughly. Combine the cooked rice, cucumbers, parsley, and green onions in a large mixing bowl. Add the dressing to rice mixture, toss to coat. Cover and refrigerate for 8 – 12 hours. Stir in the peas and radishes. To serve, spoon salad into butter lettuce cups. Garnish with additional tarragon, if desired.

Ham and Swiss with Rice Salad
Yields: 6 servings

For the Salad:
2 c cooked long grain rice, cooled
2 c diced cooked ham
4 oz Swiss cheese, diced
½ c thinly sliced celery
4 c coarsely sliced romaine lettuce
For the Dressing:
½ c sour cream
1/3 c mayo
1 t caraway seed, if desired
1 t cream-style horseradish
1 t mustard

In a large bowl, combine the cooked rice, ham, cheese, and celery; toss. Place 1 c of the romaine lettuce on each of 4 plates. In a small bowl, combine all the dressing ingredients; blend well. Pour dressing over the rice mixture, toss to coat. Spoon rice mixture evenly over lettuce-lined plates. Serve immediately.

Italian Rice Salad
Yield: 48 servings

1 pkg Uncle Ben's Original Rice Pilaf
2 ½ c Italian Salad Dressing
1 ½ c Basil leaves, crushed
3 c Frozen peas, slightly cooked
1 c Green onions, sliced
1 c Ripe olives, sliced
½ c Pimento strips

Cook rice according to package directions. Transfer rice and remaining liquid to shallow pan. Let stand until all liquid is absorbed. Combine salad dressing and basil. Stir into cooked rice. Cover and chill. Fold in peas, onion, olives and pimentos before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice

Tuna Rice Salad
Yield: 6 servings

3 c Cooked rice
8 ½ oz Canned green peas; drained
6 ¾ oz Canned tuna, packed in water, drained, and flaked
¾ c Chopped celery
¼ c Sliced green onions
¼ c Lemon juice
2 T Vegetable oil
¼ t Hot pepper sauce

Combine rice and peas in large bowl; toss lightly. Add tuna, celery and onions. Combine lemon juice, oil and pepper sauce in small jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes.

Picnic Rice Salad
Yield: 6 servings

1 c ice, cooked, still firm
1 Tomato, fresh cut wedges
3 Eggs, hard-boiled, quartered
1 small can tuna fish, shredded
½ c Celery, diced
Any leftovers

French Dressing:
3 T Olive or salad oil
1 T Vinegar or lemon juice
1/8 t Mustard
½ t Salt
Pepper, to taste

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar. Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

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Eat Meat and Save the Plants!
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Old 10-30-2005, 06:21 PM   #12
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Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
goblins on the site? a couple of things I was going to read don't show up. Is something spoooooooooky going on?

Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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Old 10-30-2005, 06:34 PM   #13
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Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
OK, what happened? I tried to read the above recipe and it wouldn't come up - and now it is here?
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
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Old 10-30-2005, 08:27 PM   #14
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Posts: 1,313
Forum Freakies licia! LOL allen...thank you for the recipes!

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