CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
CALIFORNIA RICE SALAD
All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.
Provided by Sharon123
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
- Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
- Make the dressing:.
- Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
- Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!
Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 334.4, Carbohydrate 22, Fiber 1.7, Sugar 3, Protein 2.4
CALIFORNIA GRAIN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
- Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.
Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams
CALIFORNIA RICE AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes.
- Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt and 1/3 cup water in a blender; puree until smooth. Add the parsley and pulse until just combined.
- Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.
CALIFORNIA ROLL SALAD
A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.
Provided by TARA LYON
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
- In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.8 g, Cholesterol 12.2 mg, Fat 12.9 g, Fiber 6.2 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 652.4 mg, Sugar 7.6 g
CALIFORNIA SUSHI RICE SALAD
Make and share this California Sushi Rice Salad recipe from Food.com.
Provided by foodart
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the rice and rinse thoroughly. Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes. Allow to cool before using.
- Combine the dressing in a mixing bowl and set aside until needed.
- In a large mixing bowl add in the cooked sushi rice and with wooden paddle add in the dressing and moving the sushi rice and dressing to combine. Add in the crabmeat, cucumber, avocado and ginger and mix well and pour in a serving platter and top with sea weeded strips.
Nutrition Facts : Calories 487.3, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 665.5, Carbohydrate 87.4, Fiber 5.2, Sugar 5.2, Protein 10.6
"CALIFORNIA ROLL" SALAD
Categories Salad Ginger Rice Vegetable Side Vegetarian Horseradish Carrot Summer Gourmet
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 20
Steps:
- Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well.
- Make dressing:
- In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
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
CALIFORNIA RICE SALAD
Great for a pot luck, picnic, or barbecue, this rice salad with pineapple, arugula, and crumbled bacon will be a favorite.
Provided by Dole
Categories Dole Pineapple
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions.
- Drain pineapple; reserve 1/4 cup juice.
- Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
- Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 39.5 g, Cholesterol 13.6 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 360.3 mg, Sugar 10.6 g
CALIFORNIA-STYLE SPANISH RICE
Back in the 1920s, my great-aunt Mable lived with her four children in an old World War I army tent. She had to be creative in her cooking, and this was one dish she relied on.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.
Nutrition Facts : Calories 170 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 291mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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