Buffet Rice Salad Recipes

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BUFFET RICE SALAD



Buffet Rice Salad image

This is a lovely dish that combines common ingredients in an interesting and flavorful way. I'm regularly request to bring this salad to potluck.-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 80 (1-cup) servings.

Number Of Ingredients 13

4 pounds uncooked long grain rice
1 quart mayonnaise
2 cups finely chopped onion
2 cups French salad dressing
1/2 cup prepared mustard
4 teaspoons salt
1 teaspoon pepper
6 pounds cubed fully cooked ham
36 hard-boiled large eggs, chopped
8 cups (2 pounds) shredded cheddar cheese
6 cups thinly sliced celery
4 cups sweet pickle relish
2 cups diced pimientos, drained

Steps:

  • Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. , Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.

Nutrition Facts :

THE WORLD OF RICE SALADS



The World of Rice Salads image

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

GLORIFIED RICE (DESSERT-SALAD)



Glorified Rice (Dessert-Salad) image

This dessert-salad is a blast from the past! It's basically a rice pudding with crushed pineapple, whipped cream, and maraschino cherries. Serve glorified rice as a salad to accompany your holiday meal. It's also a great dish to bring to potlucks or church picnics. Enjoy! Adapted from "Mennonite Girls Can Cook".

Provided by BecR2400

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups cooked white rice (cold)
1 (14 ounce) can crushed pineapple, drained
1/4 cup sugar
1 cup miniature marshmallow
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
maraschino cherry, to decorate (or slices of fresh pineapple or strawberries)

Steps:

  • Mix rice, pineapple, sugar and marshmallows in a bowl.
  • Whip cream with additional sugar and vanilla until stiff.
  • Fold into rice mixture.
  • Chill.
  • Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
  • Serves 6-8.

Nutrition Facts : Calories 326, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.6, Carbohydrate 46.5, Fiber 0.7, Sugar 24.9, Protein 2.7

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