COLD RICE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
COLD RICE SALAD
Either you like it or hate, it but at least try it! Serve with fruit and rolls.
Provided by Colleen
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a medium saucepan. 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 water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
- Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.
Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
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.
SUZANNE HART'S COLD RICE SALAD
Provided by Kathleen Beckett-Young
Categories easy, side dish
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
- Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
- In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 535 milligrams, Sugar 3 grams
COLD RICE SALAD
Another salad for potlucks, bar-b-ques, or just for a side dish. Cooking time is actually refrigerator time...this is a great "make ahead" dish.
Provided by Noni Suzanne
Categories Rice
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make rice according to package directions, OMITTING butter. Let cool completly.
- Add chopped artichoke hearts, green onions, pimento olives and bell pepper.
- Make dressing by mixing mayonnaise, reserved marinade and curry powder.
- Fold into rice mixture and chill completly before serving.
Nutrition Facts : Calories 81.7, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 246.3, Carbohydrate 9, Fiber 2.6, Sugar 1.6, Protein 1.8
SOUTHWESTERN RICE SALAD
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
More about "suzanne harts cold rice salad recipes"
CLASSIC RICE SALAD WITH INSTANT WHITE RICE | MINUTE® RICE
From minuterice.com
EASY SUMMER RICE SALAD | I HEART RECIPES
From iheartrecipes.com
COLD RICE SALAD RECIPE | RECIPELAND
From recipeland.com
10 BEST COLD RICE SALAD RECIPES | YUMMLY
COLD RICE SALAD RECIPE - COOK.ME RECIPES
From cook.me
COLD RICE SALAD - STAY AT HOME MUM
From stayathomemum.com.au
COLD RICE SALAD RECIPE | MUMSNET
From mumsnet.com
CAROLINA GOLD RICE SALAD FROM 'AROUND THE SOUTHERN TABLE'
From seriouseats.com
COLD SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICE SALAD RECIPES | MARTHA STEWART
From marthastewart.com
RICE SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
14 RICE SALAD RECIPES FOR A QUICK AND HEARTY MEAL
From cookingchew.com
COLD RICE SALAD - PINTEREST
From pinterest.com
RACHEL RODDY’S RECIPE FOR RICE SALAD | FOOD | THE GUARDIAN
From theguardian.com
COLD RICE SALAD WITH MAYONNAISE - SALADPROGUIDE.COM
From saladproguide.com
COLD RICE SALAD | RECIPE | RICE SALAD COLD, COLD RICE SALAD RECIPES ...
From pinterest.ca
COLD RICE NOODLE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RICE SALAD WITH CORN, BACON AND PIMENTOS - THE SEASONED MOM
From theseasonedmom.com
COLD RICE SALADS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
"ANTIPASTO" RICE SALAD - LIDIA
From lidiasitaly.com
SUZANNE HART'S COLD RICE SALAD - DINING AND COOKING
From diningandcooking.com
SUZANNE HART'S COLD RICE SALAD RECIPE
From pinterest.co.uk
TOP-RATED RICE SALADS | ALLRECIPES
From allrecipes.com
10 BEST SULTANA RICE SALAD RECIPES | YUMMLY
From yummly.com
THE CONTESSA'S RICE SALAD - THE SPLENDID TABLE
From splendidtable.org
COLD RICE SALAD - PINTEREST
From pinterest.com
RICE SALAD RECIPE - BBC FOOD
From bbc.co.uk
HEALTHY RICE SALAD RECIPES | EATINGWELL
From eatingwell.com
COLD RICE SALAD RECIPE - SUPER REFRESHING, QUICK AND EASY #AD
From youtube.com
SUZANNE HARTS BLUEFISH WITH GARLIC MAYONNAISE- WIKIFOODHUB
From wikifoodhub.com
EASY RICE SALAD - RETRO RECIPE BOX
From retrorecipebox.com
RICE SALAD COLD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SIMPLE AND DELICIOUS RICE SALAD RECIPE - DAINTY RICE
From dainty.ca
RICE SALAD RECIPE: COLD RICE SALAD BY COLLEEN – REDCIPES
From redcipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love