Peas And Rice Salad With Buttermilk Dressing Recipes

Steps:

• In a saucepan bring water to a boil. 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 to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
• Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
• Pour dressing over the cooled rice and stir to combine.
• Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
• Cover salad and refrigerate until chilled, at least 1 hour.

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

Steps:

• Boil green beans 1 minute; drain, and cut into 1-inch pieces. In a small bowl, mix buttermilk, sour cream, vinegar, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, combine beans, chickpeas, radishes, and nuts; toss with half the dressing. Serve on lettuce, drizzled with remaining dressing.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
• Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Steps:

• Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
• Cut Jack cheese into short strips.
• Grate Mozzarella cheese.
• When rice is completely cooled, mix all the ingredients together.
• Use the lettuce to line the serving plate.
• Pile salad in mound.
• Serve at room temperature.
• If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
• * If using frozen peas, make sure to drain the water before adding to salad.
• ** Peel the celery just like a carrot. It removes the stringy part.

Steps:

• For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
• For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
• For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
• Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
• For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

Steps:

• In a food processor, combine dressing ingredients and whiz until blended.
• In a saucepan, combine rice with 1 cup water.
• Bring to a boil.
• Reduce heat and simmer until tender (30-40 minutes).
• Cool.
• In a bowl, combine vegetables, rice and cheese.
• Toss with dressing.
• Chill before serving.

Steps:

• For Boiled Rice:
• Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
• Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati.
• Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
• For Salad:
• Stir together oil, vinegar, garlic, salt, and pepper in small bowl. Combine rice, peas, tomatoes, ham, Parmesan, and basil in large bowl; drizzle oil mixture over and toss thoroughly to combine.
• Let stand 20 minutes to blend flavors and serve.

Steps:

• Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
• Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
• Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
• Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

Steps:

• Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
• Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
• Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
• In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
• Add rice and vegetables and toss.
• Garnish with dill sprigs and lemon wedges if desired.

Steps:

• Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
• Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
• Serve garnished with hard-cooked egg wedges.

Steps:

• Slice onions and fry in the olive oil until browned. Remove from pan.
• Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
• Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
• Mix in the browned onions (they should still be warm when mixed in!).
• Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.