Rice Salad With Raisins And Radicchio Recipes

RICE SALAD WITH RAISINS AND SCALLIONS

Steps:

• Cook rice according to package instructions.
• Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
• With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

RADICCHIO SALAD WITH GOLDEN RAISINS

Steps:

• In a large bowl, whisk together sugar and Lemon Vinaigrette. Add radicchio and cup golden raisins; toss to combine. Season with salt and pepper.

RED RICE SALAD

Steps:

• In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
• Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
• Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.

RADICCHIO SALAD WITH EASY RASPBERRY VINAIGRETTE

Steps:

• To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
• Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

LOUISVILLE RICE SALAD

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
• Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
• Pour dressing over the cooled rice and stir to combine.
• Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
• Cover salad and refrigerate until chilled, at least 1 hour.

RICE SALAD WITH RAISINS AND SCALLIONS

Steps:

• Cook rice according to package directions.
• Add raisins and oil to rice (while still hot); fluff with fork.
• Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
• With a fork, mix in lemon juice, radicchio and scallions; season with salt and pepper.
• Serve.

WILD RICE SALAD WITH RAISINS

Steps:

• Preheat oven to gas 4 / 350°F / 180°C.
• Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then leave to cool completely.
• Make the dressing: Pound the garlic with the salt into a creamy paste.
• Next work in the mustard powder.
• Whisk in the vinegar and olive oil.
• Season with plenty of black pepper.
• Now toast the walnuts, spread them out on a baking tray and place them in the oven for 8 minutes. (Put a timer on, they burn easily).
• Mix rice with cucumber, tomatoes, diced pepper, apple, raisins, spring onions and walnuts.
• Drizzle with the remaining dressing and mix again so that everything is throughly combined and coated in dressing.

RADICCHIO, GOAT CHEESE, AND RAISIN SALAD

Steps:

• Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
• Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.