Rachels Fruity Rice Salad Recipes

Steps:

• PREPARATION.
• Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
• Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
• Once rice is cooked, rinse/drain; set aside to cool.
• Finely chop both green pepper & white onion.
• Chunky chop (not fine) half of the peaches from the can.
• Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
• Garnish with parsley.
• VARIATIONS.
• •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
• •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.

Steps:

• Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.
• Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
• Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
• Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles, if you have any leftover packets from ordering Chinese take out, for the last time!

Steps:

• Gather your ingredients.
• For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
• For the chicken salad: Preheat broiler.
• Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
• To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
• Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

Steps:

• Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Steps:

• Half fill a large saucepan with water and bring to a boil.
• Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
• Drain in strainer and place in a bowl.
• Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
• Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
• Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
• Taste and add more lemon juice if necessary. Serve.

Steps:

• In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

Steps:

• Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes.
• Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.

Steps:

• In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.