RUSTIC BACON-RICE SALAD
Corn, bacon and peas lend their rustic flavors to this easy rice salad. Bonus: Just 10 minutes of prep, and it's ready to chill.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate 3 hours.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BACON DIRTY RICE
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste.
COUNTRY RICE SALAD
This is a delicious way to prepare rice and is a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside. , In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon.
Nutrition Facts : Calories 144 calories, Fat 5g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 280mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
RICE-BACON PINEAPPLE SALAD
Spring has sprung in the Southern Hemisphere so it's time to get the salads ready to go with the barbies. This one goes well with steaks.
Provided by Doreen Randal
Categories Pineapple
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well.
- Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly.
- Fry the bacon and onion; sprinkle over the rice. Toast the almonds in a pan until golden brown.
- Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl.
- Add French dressing and toss lightly.
- Refrigerate until serving time. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 427.6, Fat 18.6, SaturatedFat 3.8, Cholesterol 11.6, Sodium 277.9, Carbohydrate 58.9, Fiber 3.7, Sugar 14.8, Protein 8.2
ROASTED CORN AND BASMATI RICE SALAD
The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.
Provided by BONNIE Q.
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
- In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
- In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g
RUSTIC POTATO SALAD RECIPE BY TASTY
Here's what you need: red potato, salt, bacon, small yellow onion, white wine vinegar, dijon mustard, freshly ground black pepper, fresh chives
Provided by Katie Aubin
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with enough cold water to cover the potatoes by 2 inches (5 cm), and bring to a boil. Season with ½ teaspoon salt, reduce the heat to medium, cover, and cook until the potatoes are fork-tender, 10-15 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium-high heat, cook the bacon for five minutes or until crispy. Transfer to a paper towel-lined plate to drain.
- Add the onion to the bacon fat in the pan. Cook until tender and golden, about 10 minutes. Remove the pan from the heat.
- In a large bowl, whisk together the vinegar and mustard. Season with the remaining teaspoon of salt and the pepper. Add the potatoes, bacon, and onions. Toss to coat. Stir in the chives. Serve warm.
- Enjoy!
Nutrition Facts : Calories 243 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 2 grams, Protein 12 grams, Sugar 1 gram
RICE, MUSHROOM & BACON DELIGHT
Make and share this Rice, Mushroom & Bacon Delight recipe from Food.com.
Provided by Mandy
Categories Pork
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly saute bacon & mushrooms;drain.
- Combine with rice, onions & tomatoes.
- Add mayonnaise & toss lightly; season & chill.
- Serve in a lettuce lined bowl.
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