Southwestern Wild Rice Salad In Bread Bowls Recipes

SOUTHWESTERN WILD RICE SALAD IN BREAD BOWLS

Southwestern Wild Rice Salad in Bread Bowls image

Looking for a Southwestern dinner using wild rice and pinto beans? Then check out this distinctive salad served in bread bowls - ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup cooked wild rice
1 cup cooked brown or white rice
3 tablespoons chopped fresh cilantro
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (4 ounces) chopped green chilies, drained
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon pepper
4 large Kaiser rolls (about 3 1/2 inches in diameter)
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Steps:

Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
Spoon rice mixture into rolls. Sprinkle with cheese.

Nutrition Facts : Calories 485, Carbohydrate 95 g, Cholesterol 10 mg, Fiber 13 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1190 mg

SOUTHWEST RICE SALAD

Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

In a large bowl, combine the rice, beans, corn and onions.
Toss to mix.
In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.
Garnish with the cilantro and chopped tomatoes.
This salad can be made 1-2 days in advance and served either cold or room temperature.

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