Riceandnutsalad Recipes

RICE AND BEAN SALAD

Steps:

• Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
• Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

LENTIL AND RICE SALAD

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.
• Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

RICE A RONI™ SALAD

Steps:

• Prepare rice mix as directed on package and chill.
• To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

RICE SALAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
• Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS

Steps:

• In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
• Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
• In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
• Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

MANDARIN PEANUT RICE SALAD

Steps:

• In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

THE WORLD OF RICE SALADS

Steps:

• Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
• Variations:
• Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
• Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
• Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
• Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
• Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

VIETNAMESE RICE-NOODLE SALAD

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

CRISPY RICE SALAD WITH KALE

Steps:

• Fill a cast-iron pan with 1 1/2 inches oil and heat to 350 degrees F. Line a sheet tray with paper towels and set aside.
• Meanwhile, make your dressing. Combine the garlic and ginger in a large bowl. Add the Thai bird chile. Add 2 tablespoons hot oil from your cast iron into the mixture. Add the lime juice, fish sauce and sugar and whisk together. Let the mixture sit while you prepare your other ingredients.
• Add the peanuts to the hot oil and fry until they are golden brown, about 2 minutes. Remove and add to the dressing. Mix to coat the peanuts.
• In the same cast-iron pan, scatter the rice in the hot oil and fry until crispy and golden brown, about 5 minutes. Transfer the fried rice to the lined sheet tray to drain.
• Add the kale, shallot, cilantro leaves and crispy rice to a large bowl and toss with the peanuts and dressing to taste. Serve immediately.

RICE SALAD WITH FRUIT AND NUTS

Steps:

• Half fill a large saucepan with water and bring to a boil.
• Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
• Drain in strainer and place in a bowl.
• Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
• Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
• Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
• Taste and add more lemon juice if necessary. Serve.

RICE AND NUT SALAD

Steps:

• Put the olive oil, lemon juice, salt and pepper in a screw top jar and shake vigorously until thickened.
• Mix together the soaked fruits, rice, nuts, peaches, cucumber, beans and olives.
• Pour the dressing over and toss thoroughly.
• Serve on a bed of shredded crisp lettuce or endive.

WALNUT RICE SALAD

Steps:

• Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.

RICE SALAD WITH PEANUTS AND TOFU

Steps:

• Combine the two kinds of two rices in a medium saucepan. Add water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed. Remove from heat. Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan. Let sit undisturbed for 15 minutes or longer. Remove lid and towel, transfer to a bowl and allow to cool. Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
• While rice is cooking, preheat oven to 375 degreesºF. Line a sheet pan with parchment. Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
• In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste. Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides. Transfer to baking sheet. Do not drain the marinade.
• Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface. Remove from heat.
• Add remaining lime juice to the marinade and whisk in remaining oil. Add to rice mixture and toss.
• Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture. Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.

FRUIT 'N' RICE SALAD

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

RICE NOODLE SALAD

Steps:

• Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
• Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
• If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
• Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

RICE NOODLE SALAD

Steps:

• Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.