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Old 10-29-2005, 01:56 PM   #1
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Rice Salad Recipes Please!

I have a couple ways I make some cold rice salads...but would love to have your favorite ways! Thanks!!

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Old 10-29-2005, 03:17 PM   #2
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Do they have to be cold rice salads Kay, or would you like warm salad recipes as well?
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Old 10-29-2005, 04:42 PM   #3
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Wild Rice, Pecan and Cranberry Salad with Citrus Vinaigrette

1 cup wild rice
3/4 cup dried cranberries
1/2 cup fresh squeezed orange juice
2 tablespoons key lime juice
1 1/2 teaspoons shallots, diced small
1 tablespoon red wine vinegar
1 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons fresh cilantro, chopped
sugar to taste (optional)
3/4 cup toasted pecan halves
3/4 cup peeled orange wedges
1/4 cup scallions, sliced


Preparation:

Cook wild rice in light chicken stock according to package directions, drain and cool.

Add orange juice to cover dried cranberries and set aside for 30 minutes.

To make the vinaigrette, drain the orange juice off the cranberries and whisk together with lime juice, shallots and vinegar in a mixing bowl. Slowly drizzle olive oil in while whisking continuously. Whisk in cilantro and sugar, then chill.

Combine wild rice, cranberries, orange wedges, scallions and pecans in a large bowl. Add vinaigrette and mix well before service. Garnish with fresh cilantro sprigs.
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Old 10-29-2005, 04:45 PM   #4
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This is one of my favorite salads. It calls for orzo but I'd be curious to see what it would be like substituting cooked, white rice. If you experiment with it, let me know! (It's very good chilled, too!)

Orzo with Spinach and Tomatoes

1 lb spinach, washed, dried, stems removed
1 pint grape or cherry tomatoes, halved
2 lemons, zested
1 c orzo, cooked al dente
1 Tbsp EVOO
24 basil leaves, torn or thinly sliced
Salt and pepper


Chiffonade spinach leaves. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 Tbsp EVOO over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.
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Old 10-29-2005, 10:27 PM   #5
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Quote:
Originally Posted by Piccolina
Do they have to be cold rice salads Kay, or would you like warm salad recipes as well?
Yummy! The recipes look great! I will definately try them!
As far as cold goes, yes....because I was wanting something new for the salad bar.

Thank you!
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Old 10-30-2005, 12:09 AM   #6
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Quote:
Originally Posted by KAYLINDA
As far as cold goes, yes....because I was wanting something new for the salad bar.
Thanks Kay, if it was warm you were after I think I have more recipes, but this is a TNT (that may have come from MasterCook at some point ). You can stretch this recipe a long way by adding some white or brown rice to the mix as well, in which can just up the oil and vinegar ratio

Wild Rice Salad with Sun-Dried Tomatoes and pine nuts

4 ounces wild rice

2 tablespoons pine nuts -- or more

4 sun-dried tomatoes -- chopped

1/4 cup pitted black olives -- sliced

minced parsley to taste

1/4 cup olive oil

2 tablespoons red wine vinegar or balsamic vinegar

salt and pepper

freshly grated cheese to serve (optional)

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy. (Or per the instructions on your package of rice.
Drain the rice in a sieve and run cold water over to cool it off. Drain the rice thoroughly.
Toast the pine nuts lightly (dry skillet) until lightly golden. Let the nuts cool.
Combine the drained wild rice in a bowl with pinenuts, tomatoes, olives, etc.
Toss gently to mix. Refrigerate (covered) until chilled (at least an hour).
Serve with a sprinkling of freshly grated cheese if you like.

Serves 4 people as a side dish


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Old 10-30-2005, 01:58 AM   #7
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This is our favourite rice salad, the recipe taken directly from the famous La Cucina Italiana.

Summer Festive Rice Salad
...however delicious anytime of the year!...

Cook basmati rice al dente, cool it through the running cold water. Drain well.

Toss the rice with
  • a tin of red kidney beans, well drained
  • a tin or tuna in brine, well drained ... or two if you like more, or the tin is small
  • chopped green onions
  • chopped black olive
  • diced tomatoes
  • squeeze of lemon juice
  • flat leaved parsley
  • fresh basil leaves
  • a pinch of mint
  • white pepper
  • drizzle of good evoo
Serve it chilled, with extra wedges of tomatoes on the bed of romaine lettuce


Also another delicious version...
Prepare it with parboiled rice, or if available farro or wild rice for a even tastier version
toss it with
  • cooked and chilled peas and diced carrots
  • sauteed scallion and chopped mushrooms, chilled
  • hard boiled and crumbled egg
  • crunchily cooked bacon, crumbled
  • mayonnaise
  • black pepper
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Old 10-30-2005, 06:36 AM   #8
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Oh, yum! You've given me some great ideas! I make rice salads and am met with weird reactions (in this part of the country, they aren't really rice-eaters, much less in a salad). Once I made one with a southeast asian flair (lots of mint, basil, parsley, lemon balm (can't get lemon grass here) etc.) My rice-hating neighbors loved it!!!
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Old 10-30-2005, 08:46 AM   #9
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I don't have measurements on this
cooked white rice
chopped green and red peppers
onion
salt &pepper
Mayo
sometimes instead of red peppers i put in chopped pimentos instead - It is really good and a change from Potatoe and Macaroni salads
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Old 10-30-2005, 04:16 PM   #10
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Thank you so much! I don't need measurements anyway letscook....just kind of eyeball it! One I really like is made with mandarin oranges...apple pieces with the peels on...sunflower seeds....raisins....a little sugar...and tossed with the juice from the mandarin oranges.
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