RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
PORTUGUESE RICE AND SALT COD SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 3 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes, stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason, if necessary. Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the eggs and green olives.
SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL
This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.
Provided by Debbie R.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place rice in large bowl. Add apple, avocado, pimiento and peas.
- In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
- Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.
MOUNTAIN RICE (ARROZ DA SERRA) - PORTUGUESE BRAZIL
This is from "Cuisines of Portguguese Encounters", which as recipes from the author's travels thru Portugal and its former colonies. This dish was made by Portuguese settlers combining their foods with the customs of the Tupi-Guarani Indians It's now part of Brazil's national cuisine. I haven't made it yet.
Provided by Debbie R.
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring 4 cups of water to a boil. Add rice, stir, cover, reduce heat and simmer for 20 minutes.
- Meanwhile, saute the beef until it's not pink. Set aside.
- Peel bananas and slice 1/2-inch thick. Heat oil in a large skillet and brown them quickly on each side. Remove and drain on paper towels.
- Heat oven to 350. Butter a 2-qt. casserole and layer the ingredients. Start with the rice, then beef, slices of cheese and banana slices. Continue layering, ending with bananas. Bake for 15 minutes or till cheese is melted.
- Serve warm.
Nutrition Facts : Calories 659.2, Fat 25.6, SaturatedFat 12.8, Cholesterol 81.3, Sodium 246.4, Carbohydrate 79.5, Fiber 4, Sugar 15.4, Protein 27.8
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