Polynesian Rice Salad Recipes

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

POLYNESIAN RICE SALAD

Steps:

• Put rice and veggies in a large bowl and place in fridge.
• Just before serving, add the can of drained shrimp and Chinese noodles.
• Pour dressing over top and serve!

POLYNESIAN RICE SALAD

Steps:

• To make dressing, whisk together oil, vinegar, salt, pepper, minced garlic, basil, oregano and 1/4 cup of the chopped parsley. Set aside.
• Chop bell peppers and onion. Mince dill weed; cook and quarter artichoke hearts.
• In a large bowl combine rice, shrimp, bell peppers, onion, artichoke hearts, 1/2 cup minced parsley, dill, cranberries, pineapple and peas.
• Stir dressing into salad and chill for several hours to marinate.
• Serve over a bed of lettuce.

HAWAIIAN RICE

Steps:

• Cook the egg with a little salt and pepper, set aside.
• Heat oils, add onions & carrots.
• Stir fry until onions become translucent (about 2 minutes).
• Add the rice and continue to cook until the rice starts turning a light gold color.
• Slice the cooked egg into strips, add with the cooked chicken stirring while cooking to warm it up.
• Remove from element, add soy sauce, pepper and pineapple, return to element turning up to high heat, stir fry vigorously for thirty more seconds. (Pineapple gets flavorless if stir fried too much).
• Note: Always use cold cooked rice for stir fry & break apart with wetted fingers any clumps.

HAWAIIAN RICE SALAD

Steps:

• Wash rice thoroughly.
• In a pan, bring stock and turmeric powder to a boil.
• Add rice.
• Simmer until rice is cooked.
• Drain, rinse and spread rice on a tray to cool.
• Whisk dressing ingredients together in a bowl.
• Taste and adjust seasoning.
• In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
• Gently fold in the dressing.
• Serve.

PERSIAN RICE SALAD

Steps:

• Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
• Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

HAWAIIAN RICE SALAD

Steps:

• Combine all ingredients in a large salad bowl.
• Refrigerate til chilled.