Hot German Rice Salad Recipes

GERMAN HOT RICE SALAD

Steps:

• In a large skillet, cook bacon until crisp.
• Pour off the fat, RESERVING 2 tbsp of the bacon grease.
• Return the 2 tbsp reserved bacon grease to skillet; add onions, carrots, vinegar, sugar, water, salt, pepper. Cook until onions and carrots are tender.
• Add parsley, chopped hb egg and cooked rice to skillet. Stir frequently and heat through, about 5 minutes.
• Serve warm.

HOT GERMAN RICE SALAD

Steps:

• In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

HOT GERMAN POTATO SALAD III

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

WARM GREEK-STYLE RICE SALAD

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.

HOT GERMAN NOODLE SALAD

Steps:

• Cook noodles according to package directions. , Meanwhile, in a skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon. In the drippings, saute celery and onion until tender. Stir in flour, sugar, salt and mustard. Gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat., Drain noodles. Add noodles, bacon, vinegar and parsley to the celery mixture. Cook 2 minutes longer or until heated through.