Holiday Rice Salad Recipes
HOLIDAY RICE SALAD
It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
WARM WILD RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
- In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
- In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
- Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.
FESTIVE RICE SALAD
I once had a similar salad at a friend's house and I was determined to re-create it at home. After several tries, I came up with this sweet-tart concoction. It's easy to prepare and colorful, too. -Terri Simpson, Palm Harbor, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions; cool. In a large bowl, combine the rice, peas, red pepper, onions and cranberries. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 198 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
COLD WILD RICE SALAD
A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.
Provided by Karen Quinn
Categories Rice Salad
Time 4h45m
Yield 16
Number Of Ingredients 18
Steps:
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g
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- This festive salad is bursting with delicious holiday flavors that are sure to please! Try this easy dish for your next get-together or dinner party. Step 1
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