RICE SALAD WITH NUTS AND SOUR CHERRIES FROM 'PLENTY MORE'
Steps:
- Procedures 1 Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry. 2 Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely. 3 Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside. 4 Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside. 5 Heat the sunflower oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain. 6 Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tbsp olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.
GLORIFIED RICE (DESSERT-SALAD)
This dessert-salad is a blast from the past! It's basically a rice pudding with crushed pineapple, whipped cream, and maraschino cherries. Serve glorified rice as a salad to accompany your holiday meal. It's also a great dish to bring to potlucks or church picnics. Enjoy! Adapted from "Mennonite Girls Can Cook".
Provided by BecR2400
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix rice, pineapple, sugar and marshmallows in a bowl.
- Whip cream with additional sugar and vanilla until stiff.
- Fold into rice mixture.
- Chill.
- Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
- Serves 6-8.
Nutrition Facts : Calories 326, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.6, Carbohydrate 46.5, Fiber 0.7, Sugar 24.9, Protein 2.7
WILD RICE SALAD WITH DRIED CHERRIES
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
- Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
- Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.
MILLION DOLLAR RICE SALAD
Make and share this Million Dollar Rice Salad recipe from Food.com.
Provided by Kym in Ohio
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream cheese and sugar until smooth.
- Add rice,cherries,pineapple,a and marshmallows.
- Mix well.
- Fold in cool whip and nuts.
- Chill for 2 hrs.
Nutrition Facts : Calories 633.7, Fat 27.9, SaturatedFat 20.7, Cholesterol 41.6, Sodium 165.5, Carbohydrate 93.8, Fiber 1.3, Sugar 62.3, Protein 6.3
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