Rice Salad With Raisins And Scallions Recipes

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RICE SALAD WITH RAISINS AND SCALLIONS



Rice Salad with Raisins and Scallions image

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7

1 cup long-grain white rice
1/3 cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 small head radicchio, or red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper

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.

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION



Rice Salad With Cucumber, Lemon And Scallion image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 8

1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
2 medium-size cucumbers, peeled, halved lengthwise and seeded
4 scallions, rinsed and minced
1 1/2 cups long-grain rice

Steps:

  • Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
  • Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams

LOUISVILLE RICE SALAD



Louisville Rice Salad image

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Provided by Diana S.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 16

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

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.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

RICE SALAD WITH RAISINS AND SCALLIONS



Rice Salad With Raisins and Scallions image

Make and share this Rice Salad With Raisins and Scallions recipe from Food.com.

Provided by carolinafan

Categories     White Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup long-grain white rice
1/3 cup golden raisin
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1 small radicchio or 1 small red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
coarse salt
pepper

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.

Nutrition Facts : Calories 240.3, Fat 3.8, SaturatedFat 0.6, Sodium 5.1, Carbohydrate 48.1, Fiber 1.3, Sugar 7.6, Protein 3.9

WILD RICE SALAD WITH RAISINS



Wild Rice Salad With Raisins image

A rice salad that is an absolute must with left over turkey at Christmas.. this started out as a delia recipe but got edited along the way. In answer to Kumquat's review, you have to ground or mince the garlic up if you can't pound it up in a pestle and mortar.

Provided by Tulip-Fairy

Categories     Salad Dressings

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

12 fluid ounces long grain and wild rice blend (supermarket brand)
2 ounces raisins
1 tablespoon peanut oil
2 ounces walnuts
3 medium ripe tomatoes, chopped into small pieces
3 inches piece cucumbers, diced
1 small red pepper, diced
1 red skinned dessert apple, chopped
3 spring onions, finely chopped (even the green bit!)
1 garlic clove
1 teaspoon mustard powder
3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt
black pepper

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.

Nutrition Facts : Calories 133, Fat 11.2, SaturatedFat 1.4, Sodium 197.2, Carbohydrate 8.6, Fiber 1.5, Sugar 5.7, Protein 1.4

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