Waldorf Brown Rice Salad Recipes

BROWN RICE SALAD

Steps:

• In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
• Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

BROWN RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

WALDORF BROWN RICE SALAD

Steps:

• Wash, core & dice apples.
• Place apples in large bowl & toss with lemon juice.
• Add cooked brown rice, celery, nuts & raisins, & toss to combine.
• In medium bowl, combine mayonnaise & yogurt, blending well.
• Fold into rice mixture.
• If desired, serve over salad greens.

AMAZING BROWN RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

STRAPATSADA WITH A CHICKPEA RICE SALAD

Steps:

• Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
• Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
• Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
• Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

WALDORF RICE SALAD

Steps:

• In a large bowl, toss apples with pineapple juice.
• Stir in rice, celery, walnuts, raisins and carrots.
• In a spearate bowl, blend yoghurt, salt, cinnamon and corriander.
• Stir the dressing in the apple mixture.
• Cover and refrigerate.
• Serve!

WILD RICE WALDORF

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.

WALDORF BROWN RICE SALAD

Steps:

• Prepare rice according to package directions. Cool.
• Wash, core and dice apples, without peeling. Place apples in large bowl and toss with lemon juice.
• Add rice, celery, nuts and raisins; toss to combine. In medium bowl, combine mayonnaise and yogurt. Blend well.
• Fold into rice mixture. Serve over salad greens, if desired.