Fruit Rice Salad Recipes

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FRUIT AND RICE SALAD



Fruit and Rice Salad image

This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups cooked long grain rice, cooled
3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
1 cup halved green grapes
1/2 cup sliced celery
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

FRUIT 'N' RICE SALAD



Fruit 'N' Rice Salad image

This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 can (8 ounces) unsweetened pineapple chunks
2 cups cooked rice
1/2 cup quartered fresh strawberries
1/2 cup sliced peeled fresh pear
1/2 cup sliced peeled peach
1/2 cup sliced firm banana
2 tablespoons fat-free plain yogurt
1 tablespoon honey
4 cups fresh baby spinach

Steps:

  • Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

RICE SALAD WITH FRUIT AND NUTS



Rice Salad With Fruit and Nuts image

My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

Provided by misscrys79

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups basmati rice
1/4 teaspoon turmeric
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 cup blanched almond
1/2 cup pine nuts
1 lemon, juice of
2/3 cup apricot, sliced
1/3 cup sultana
3 tablespoons coriander, chopped

Steps:

  • Half fill a large saucepan with water and bring to a boil.
  • Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
  • Drain in strainer and place in a bowl.
  • Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  • Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
  • Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
  • Taste and add more lemon juice if necessary. Serve.

Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1

WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
  • While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

FRUITY RICE WITH TOASTED CASHEWS



Fruity rice with toasted cashews image

Make this rice salad a day ahead so the flavours can infuse

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter

Time 35m

Number Of Ingredients 11

100g cashew nuts
600g cooked basmati rice , cooled (about 400g/14oz uncooked)
1 green pepper , deseeded and finely sliced
1 yellow pepper , deseeded and finely sliced
1 small red onion , finely sliced
3 tbsp mango chutney
2 tbsp light soy sauce
1 tbsp oil
1 tbsp brown sugar
2 tsp curry powder
juice ½ lemon

Steps:

  • Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
  • Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.19 milligram of sodium

RICE & DRIED FRUIT SALAD



Rice & Dried Fruit Salad image

A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 6

2 cups white and wild rice blend, uncooked
1 red pepper, chopped
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
4 green onions, sliced
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing

Steps:

  • Cook rice blend as directed on package; cool completely.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

CREAMY RICE-FRUIT SALAD



Creamy Rice-Fruit Salad image

Looking for a delicious salad recipe? Then check out this creamy wild rice and fruit salad that's made using 4 types of fruits.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 9

2/3 cup uncooked wild rice
1 2/3 cups water
1 container (8 oz) lemon or orange low-fat yogurt
1 tablespoon honey
1 cup fresh strawberries, cut in half
1/2 cup seedless green grapes, cut in half
1 kiwifruit, peeled, cut into 1/4-inch slices, slices cut into quarters
1 medium seedless orange, cut into 1-inch pieces (1 cup)
1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves

Steps:

  • Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
  • In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 11 g, TransFat 0 g

BROWN RICE FRUIT SALAD



Brown Rice Fruit Salad image

Make and share this Brown Rice Fruit Salad recipe from Food.com.

Provided by TishT

Categories     Lime

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup low-fat sour cream
1/4 cup low-fat vanilla yogurt
1 tablespoon fresh lime juice
1/2 teaspoon cinnamon
1 teaspoon honey or 1 teaspoon other artificial sweetener
1 cup brown rice, cooked
1 medium orange, peeled and sectioned
2 medium mangoes, peeled and coarsely chopped
1 medium papaya, peeled,seeded and coarsely chopped
1 kiwi fruit, peeled and sliced
1 banana, thinly sliced

Steps:

  • In a small bowl mix the first 5 ingredients.
  • Set aside.
  • Halve orange sections, then combine all the rest of the ingredients.
  • Mix the dressing ingredients again and toss with salad to coat well.
  • Cover and refrigerate at least 2 hours until well chilled.

PINEAPPLE FRUIT AND RICE SALAD



Pineapple Fruit and Rice Salad image

You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

1 cup uncooked instant rice
1/2 cup Yoplait® Original 99% Fat Free pineapple or piña colada yogurt (from two 6-oz containers)
1/4 teaspoon ground cinnamon
1 cup frozen (thawed) whipped topping
1 medium unpeeled eating apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 cup seedless grape halves

Steps:

  • Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
  • In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g

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