Orange Basmati Salad Recipes

Steps:

• 1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
• 2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.

Steps:

• bring water to boil, add salt and rice, cover, lover heat and simmer for 15 minutes until cooked.
• remove from heat, fluff, cool.
• add to a bowl with oranges, pomegranate, pine nuts, and parsley whisk together vinegar, orange juice,orange rind, salt, pepper, and olive oil.
• pour over salad, toss.

Steps:

• Bring the water to a boil in a medium saucepan over medium-high heat. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
• Remove from heat; fluff rice with a fork. Cool completely.
• Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk.
• Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.

Steps:

• Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
• Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

Steps:

• Bring water to boil, add salt and rice, cover, lover heat and simmer for 15 minutes until cooked.
• Remove from heat, fluff, cool.
• Add to a bowl with oranges, pomegranate, pine nuts, and parsley whisk together vinegar, orange juice,orange rind, salt, pepper, and olive oil.
• Pour over salad, toss.

Steps:

• 1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
• 2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
• 3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
• 4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
• 5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.