Raspberry Rice Salad Recipes

RASPBERRY RICE SALAD

Raspberry Rice Salad image

Got this from the local co-op cupboard.

Provided by Joyce Stone

Number Of Ingredients 7

Ingredients

1 c rice, uncooked
2 c water
3 c milk
1 c sugar
1-8 oz container whipped topping
2- 10 oz pkgs frozen raspberries, thawed
2 Tbsp cornstarch

Steps:

1. Cook rice in 2 cups water for 15-20 minutes.
2. Add milk and sugar, cook 20 minutes longer or until milk is absorbed. Cool.
3. Fold cool whip into cooked rice. Refrigerate.
4. Drain raspberries, reserving juice. Add cornstarch to juice. Cook till thick.add raspberries and cool. When raspberries are cool, spoon over top of rice. Refrigerate!

RASPBERRY RICE SALAD RECIPE

Raspberry Rice Salad Recipe image

Provided by pksites

Number Of Ingredients 7

Ingredients

1 cup rice, uncooked
2 cups water
3 cups milk
1 cup sugar
1 8 oz container frozen whipped topping
2 pkgs frozen raspberries (thawed)
2 tblsp cornstarch

Steps:

Cook rice in 2 cups water for 15 to 20 minutes. Add milk and sugar; cook for 20 minutes more. Cool. When cool, fold in whipped topping and set aside. Meanwhile, drain the raspberries, reserving juice. Add cornstarch to juice; cook until thick. Add raspberries and cool. Before serving, put a layer of the rice mixture in the botton of a bowl, then add a layer of raspberries. Continue layering until the bowl is full. Garnish with raspberries.

BROWN AND WILD RICE SALAD

Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

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