Have you a salad and rice recipe ?!


Question: Have you a salad and rice recipe !?
Answers:
Ingredients
1 cup brown rice
1 1/2 cup water
VINAIGRETTE
6 tbsp vegetable oil
2 tbsp olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
3 each garlic cloves, minced
1 salt & pepper
1 tbsp soy sauce
1 pinch cayenne, to taste
1 tsp basil
1/2 cup pineapple, chopped
VEGETABLES
2 each scallions, chopped finely
1/4 medium green bell pepper, diced
1/4 cup raisins, optional
1 medium carrot, julienned
Directions
Rinse rice & drain well!. Combine rice & water!. Bring to a boil,
reduce heat & simmer for 45 minutes, or until the rice is cooked &
the water has been absorbed!.
While the rice is cooking, prepare the vinaigrette!. While the rice is
still hot, stir the rice into the vinaigrette & stir well!. Add the
vegetables & mix!. Cover tightly & refrigerate until ready to serve!.
VARIATION: Substitute the lemon juice with orange juiceWww@FoodAQ@Com

ARTICHOKE RICE SALAD
1 pkg!. chicken flavored rice mix (like Rice-a-Roni)
2 jars marinated artichoke hearts, drained & cut up
1/2 green pepper, diced
3-4 green onions, sliced
8 pimento stuffed olives, sliced
1 tsp!. curry powder
1/3 c!. mayonnaise
Make rice mix per package!. Mix everything else into hot rice and put into a bowl!.!.!.!.!.!.!.can be served hot, cold or room temperature

REALLY GOOD, especially for buffet tablesWww@FoodAQ@Com

TUNA RICE SALAD

Cooking Time 17 minutes

Ingredients (serves 4)
250g packet 90-second brown rice
1 cup rice
1/2 cup frozen peas
2 gourmet tomatoes, diced
3 green onions, thinly sliced
2 x 185g cans tuna in springwater
2 large lemons
1 tablespoon olive oil

Method
Cook brown rice following packet directions!. Spread on a tray and set aside to cool!. Place doongara rice and 1 1/2 cups cold water in a saucepan!. Bring to the boil over high heat!. Reduce heat to low!. Cover and simmer for 12 minutes or until rice is tender!. Remove pan from heat and add peas!. Cover and stand for 5 minutes!. Drain rice and peas!. Refresh in cold water!. Set aside to cool!.
Combine brown and white rice, peas, tomatoes and green onions in a large bowl!. Drain tuna and flake into large chunks!. Add to salad and toss gently to combine!.
Juice 1 lemon!. Cut remaining lemon into wedges!. Combine 1/4 cup lemon juice, oil and salt and pepper in a screw-top jar!. Secure lid and shake to combine!. Pour over salad and toss gently to coat!. Serve with lemon wedges!.

Notes & tips
To increase the protein, make a 2-egg omelette!. Cut into long, thin strips and stir through salad in step 2 with tuna!.

ROAST TOMATO, FETA AND PINE NUT RICE SALAD

Ingredients (serves 8)
500g cherry tomatoes
1 red onion, cut into thin wedges
olive oil cooking spray
2 garlic cloves
1 teaspoon sugar
1 1/2 cups long-grain rice
80g marinated feta cheese in olive oil
2/3 cup pine nuts, toasted
1/3 cup flat-leaf parsley, chopped

Method
Preheat oven to 200°C!. Line a roasting pan with baking paper!. Place tomatoes and onion into roasting pan!. Spray with oil!. Crush garlic over tomatoes and onion!. Sprinkle with sugar, and salt and pepper!. Toss well to coat!. Roast for 20 minutes, or until tomatoes are tender but still hold their shape!.
Meanwhile, cook rice by the absorption method, following packet directions!. Set aside to cool to room temperature!. Stir gently with a fork to separate grains!.
Drain feta, reserving 2 tablespoons of oil!. Crumble feta over rice!. Add pine nuts, parsley, tomato and onion mixture, and salt and pepper to rice!. Drizzle with reserved feta oil!. Stir gently to combine!. Serve at room temperature!.

CHICKEN & AVOCADO RICE SALAD

Ingredients (serves 6)
2 tablespoons cajun seasoning
1 tablespoon olive oil
600g chicken breast fillets, trimmed
2 cups long-grain rice, rinsed
150g baby spinach
2 corn cobs
1 avocado, sliced
3 green onions, sliced
1/2 cup coriander sprigs
Chilli mayonnaise dressing
1/2 teaspoon chilli powder
1/4 cup buttermilk
1/2 cup whole-egg mayonnaise
1 lime, juiced

Method
Combine seasoning and oil on a plate!. Add chicken and turn to coat!. Cover and refrigerate until required!.
Meanwhile, cook rice following absorption method on packet!. Remove from heat!. Stir with a fork to separate grains!. Add spinach and stir to combine!. Cover and stand for 5 minutes!. Set aside!.
Make chilli mayonnaise dressing: Place chilli powder, buttermilk, mayonnaise and 1/4 cup lime juice in a screw-top jar!. Secure lid and shake to combine!.
Preheat barbecue grill on medium-high heat!. Grill corn, turning, for 10 minutes and chicken for 7 minutes each side or until just cooked through!. Transfer corn and chicken to a chopping board!. Cut kernels from corn!. Thickly slice chicken!. 5 Spoon spinach rice into a large bowl!. Add corn, chicken, avocado, green onions and coriander!. Pour over dressing!. Toss gently to combine!. Serve!.

BROWN RICE SALAD WITH SOY DRESSING
Ingredients (serves 4)
1 1/2 cups brown rice
420g can soya beans, drained, rinsed
2 carrots, peeled, halved lengthways, thinly sliced diagonally
100g snow peas, trimmed, cut into strips
100g baby corn, thinly sliced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
1/4 teaspoon wasabi paste (optional)
1/4 cup flat-leaf parsley leaves, to serve

Method
Cook rice, following absorption method on packet, until tender!. Transfer to a large bowl!. Add soya beans, carrot, peas and corn!.
Whisk soy sauce, sesame oil, garlic, ginger and wasabi in a jug until well combined!. Season with salt and pepper!. Pour dressing over salad!. Toss gently to combine!. Sprinkle with parsley and serve!.

Hope these are what you are after :)Www@FoodAQ@Com


WILD RICE AND PEPPER SALAD

1 (6 oz!.) pkg!. long grain and wild rice
1/2 c!. Miracle Whip salad dressing
2 tbsp!. olive oil
1/2 tsp!. black pepper
1/4 tsp!. grated lemon peel
1 chopped red pepper
1 chopped yellow pepper
1/4 c!. 1 inch green onion pieces

Prepare rice as directed on package!. Cool!. Combine salad dressing, oil, black pepper, and peel; mix well!. Add remaining ingredients; mix lightly!. Serve at room temperature or chilled!. Yields 6 servings!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MEDITERRANEAN RICE SALAD

4 c!. water
2 tbsp!. butter
1 chicken flavor bouillon cube
1/2 tsp!. turmeric
Salt
2 c!. regular long grain rice
1/4 c!. salad oil
1 med!. onion, diced
2 med!. red peppers, diced
3 med!. green peppers, cut into bite-sized pieces
1/2 lb!. mushrooms, sliced
2 tbsp!. lemon juice

About 2 hours before serving:

In a 4 quart saucepan over high heat, heat water, butter, bouillon, turmeric and 1 teaspoon salt!. Bring to a boil; add rice!. Reduce heat to low!. Cover and simmer 20 minutes or until rice is tender and all liquid is absorbed!. Place rice in a large bowl!.

Meanwhile, in a 10 inch skillet over medium heat, in hot salad oil, cook onion until tender, stirring occasionally!. Stir in red and green peppers, mushrooms and 1/2 teaspoon salt!. Cook until vegetables are tender!. Spoon pepper mixture into bowl with rice!. Add lemon juice!. Mix gently with rubber spatula!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TURKEY WILD RICE FRUIT SALAD

1 c!. wild rice
2 c!. cubed turkey
1 c!. seedless grapes
1 (8 oz!.) can pineapple chunks
1 c!. diced celery
1/2 c!. mayonnaise
1/2 c!. sour cream or plain yogurt
1 tsp!. curry powder
1 avocado, peeled and cut into chunks (optional)
1/2 c!. dry roasted cashew nuts
Endive or other salad greens

Cook wild rice according to package directions; cool!.

Combine turkey, grapes, pineapple, celery and cooled rice!.

Blend mayonnaise, sour cream and curry powder, then pour over salad ingredients!. Mix; chill!.

Just before serving add cashews and avocado (if desired)!. Serve on salad greens!. Makes 8 servings!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BROWN RICE - AND - VEGETABLE SALAD

1 c!. uncooked brown rice
1/2 c!. chopped carrot
1 c!. cut fresh green beans
1 c!. frozen English peas
1 cucumber, peeled and chopped
1 med!. size sweet red pepper, chopped
1 lg!. tomato, unpeeled and chopped
1/3 c!. unsalted sunflower kernels, toasted
1 c!. (4 oz!.) shredded Monterey Jack cheese
1/4 c!. Italian reduced-calorie salad dressing
3 tbsp!. tarragon vinegar
2 tbsp!. olive oil
1/4 to 1/2 tsp!. freshly ground pepper
Lettuce leaves (optional)

Cook the rice according to the package directions, omitting the salt and butter; chill!.

Combine carrot, beans, and peas in a medium saucepan; cover with water and cook 5 to 10 minutes or until crisp-tender!. Drain and cool!.

Combine rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese in a large bowl!. Combine next 4 ingredients, stirring well!. Pour over salad and toss gently!. Chill!. Serve on lettuce leaves, if desired!. Yield: 8 servings!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHICKEN 'N RICE SALAD

1 c!. uncooked rice
1 1/2 to 2 c!. diced cooked chicken
1 can (8 1/4 oz!.) pineapple chunks, drained
1 jar (2 oz!.) pimento - drained & diced
1 c!. chopped celery
1/4 c!. chopped green pepper
2 tbsp!. minced onion
1/4 c!. almonds - slivered

DRESSING:

1 c!. mayonnaise or salad dressing
2 tbsp!. lemon juice or pineapple juice
1/2 tsp!. seasoned salt
Dash of pepper

Cook rice, cool!. Gently toss all remaining ingredients except almonds!. Shortly before serving, stir dressing ingredients together until smooth!. Add to salad along with almonds and stir gently!. Makes 6 to 8 servings!.
~~~~~~~~~~~~~~~~~~~~~~~

SPICY PEPPERONI RICE SALAD

3 c!. cold cooked rice
1 pkg!. sliced pepperoni
1/2 c!. diced cheddar cheese
1/2 c!. sliced green onion
1/2 c!. sliced celery
Italian salad dressing
Lettuce
Sliced tomatoes

Combine rice, pepperoni, cheese, green onion, celery and 1/3 cup salad dressing!. Mix lightly!. Refrigerate 1 - 2 hours!. Arrange lettuce and tomatoes on plate, top with rice mixture!. Serves 6!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com

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