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Thread: rice salad recipes?

  1. #1
    blake murphy Guest

    Default rice salad recipes?

    i meant to ask the last time there was a pasta salad thread (a dish i can't
    recall ever eating, frankly) but do y'all have some tried and true rice
    salad recipes? ideally, it would be something that could keep for a week
    or at a few days, since i will likely be the only one eating it.

    something citrus-y, or more specifically, with lemon. but other ideas are
    welcome as well.

    your pal,
    blake

  2. #2
    Tracy Guest

    Default Re: rice salad recipes?

    blake murphy wrote:
    > i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? ideally, it would be something that could keep for a week
    > or at a few days, since i will likely be the only one eating it.
    >
    > something citrus-y, or more specifically, with lemon. but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake


    I've always wanted to try this one

    http://tinyurl.com/q9vw3b

    Tracy

  3. #3
    Dimitri Guest

    Default Re: rice salad recipes?


    "blake murphy" <[email protected]> wrote in message
    news2r4cb1fi0bl.1fpric7hqsrj4$.[email protected]..
    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? ideally, it would be something that could keep for a week
    > or at a few days, since i will likely be the only one eating it.
    >
    > something citrus-y, or more specifically, with lemon. but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake



    Here are a few - I have about 600 in the data base.

    Dimitri

    3 c. cooked wild rice
    1/4 c. slivered almonds
    1/4 c. celery, chopped fine
    1/4 c. green scallions, chopped
    3 tbsp. balsamic vinegar
    1/4 c. apricots, chopped (optional)

    Mix all ingredients except vinegar. Toss in vinegar. Let marinate for at
    least 15 minutes.

    # 2

    1 c. uncooked reg. rice
    1 can mandarin oranges, drained
    1 c. chopped green onion
    1 c. diagonally sliced celery
    1 can sliced water chestnuts, drained
    1 (3 1/2 oz.) can sliced mushrooms,
    drained
    1/4 c. rice vinegar
    1/4 c. vegetable oil
    1/4 c. soy sauce

    Cook rice as usual, OMIT SALT. Cool. Combine rice and next 5 ingredients.
    Toss lightly. Combine vinegar, oil, soy sauce. Pour over rice mixture.
    Toss. Chill overnight. Serve and garnish as desired. Serves 10 to 12.

    # 3

    3 c. cooked rice
    2 c. chopped, cooked chicken
    1 med. avocado, cut into 1/2 in. cubes
    1 c. diagonally sliced celery
    1/2 green pepper, cut into thin strips
    1/4 c. minced onion
    3 tbsp. lemon juice
    2 tbsp. vegetable oil
    1 clove garlic, minced
    Dash of hot sauce
    1 tsp. sugar
    1/2 tsp. salt
    1/4 tsp. white pepper
    Lettuce leaves
    2 tomatoes, cut into wedges
    1 med. avocado, sliced

    Combine first 6 ingredients in bowl. Combine lemon juice and next 6
    ingredients in a jar, shake vigorously. Pour over rice mixture and toss
    gently. Cover. Chill at least 2 hours. Serve on lettuce with tomato
    wedges and avocado slices. Serves 6.


    # 4
    Hot Greek

    3 tbsp. hot cooked brown rice
    1 tsp. chopped onion
    1/2 tsp. chopped parsley
    5 olive slices
    1/2 tsp. olive oil
    1/2 tsp. lemon juice
    Pinches of salt, pepper and oregano
    Stir all ingredients together and eat! Makes one serving

    # 5

    SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD


  4. #4
    Michael Kuettner Guest

    Default Re: rice salad recipes?


    "blake murphy" schrieb :
    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? ideally, it would be something that could keep for a week
    > or at a few days, since i will likely be the only one eating it.
    >
    > something citrus-y, or more specifically, with lemon. but other ideas are
    > welcome as well.
    >

    Hmm, a quick and dirty one :

    200 grams cooked longgrain rice
    vinegar or lemon juice
    salt, pepper
    400 grams of the below :

    Slice chicken breast into thin stripes. Fry quickly in curry butter.
    Take from fire, stir in Mungo chutney, pineapple pieces and
    the cooked rice. Season with salt, pepper and lemon jice or
    vinegar.
    Refridgerate.

    Cheers,

    Michael Kuettner












  5. #5
    Gloria P Guest

    Default Re: rice salad recipes?

    Tracy wrote:
    > blake murphy wrote:
    >> i meant to ask the last time there was a pasta salad thread (a dish i
    >> can't
    >> recall ever eating, frankly) but do y'all have some tried and true rice
    >> salad recipes? ideally, it would be something that could keep for a week
    >> or at a few days, since i will likely be the only one eating it.
    >> something citrus-y, or more specifically, with lemon. but other ideas
    >> are
    >> welcome as well.
    >>
    >> your pal,
    >> blake

    >
    > I've always wanted to try this one
    >
    > http://tinyurl.com/q9vw3b
    >
    > Tracy



    That sounds delicious, but it sure wouldn't keep safely for more than
    a few days at best.

    On our recent trip we had a couscous salad that would work well with
    rice, too. It was fruity and slightly sweet and delicious. Among other
    things it had tiny dried currants, fresh pineapple, green onion, olives,
    and I can't remember what else.

    gloria p

  6. #6
    Nathalie Chiva Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    <[email protected]> wrote:

    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    >recall ever eating, frankly) but do y'all have some tried and true rice
    >salad recipes? ideally, it would be something that could keep for a week
    >or at a few days, since i will likely be the only one eating it.
    >
    >something citrus-y, or more specifically, with lemon. but other ideas are
    >welcome as well.


    I make it the Italian way. Ricotta (mixing it well with the rice, it's
    actually most of the dressing), grated lemon zest, lemon juice, a bit
    of EVOO, fresh chopped herbs, chopped spring onions, halved cherry
    tomatoes, canned tuna, cooked green peas, cubed cooked ham if you
    like, halved black olives if you like - not really a recipe, just a
    general idea. For a slightly different take, you can sub plain yogurt
    for the ricotta.

    Nathalie in Switzerland

  7. #7
    Boron Elgar Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    <[email protected]> wrote:

    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    >recall ever eating, frankly) but do y'all have some tried and true rice
    >salad recipes? ideally, it would be something that could keep for a week
    >or at a few days, since i will likely be the only one eating it.
    >
    >something citrus-y, or more specifically, with lemon. but other ideas are
    >welcome as well.
    >
    >your pal,
    >blake



    If you're going to keep it for a week, you'd be better off with lemon
    zest or a bit of juice, rather than any citrus sections added up
    front.

    You CAN, however, make up a *basic* rice dish with a some of the items
    below:

    rice (duh)
    peas/carrots/red beans
    mint/parsley/ginger/coriander/chili/jalapeno/green or red peppers
    onion, scallion or chives

    .....and vary it during the week by adding some of these:

    chicken/ham/sausage/other meats
    scrambled egg
    cheese chunks
    toasted pecans/walnuts/pine nuts
    dried cherries/craisins/raisins
    citrus/apple/pear/grapes




  8. #8
    Damsel in dis Dress Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    <[email protected]> wrote:

    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    >recall ever eating, frankly) but do y'all have some tried and true rice
    >salad recipes? ideally, it would be something that could keep for a week
    >or at a few days, since i will likely be the only one eating it.
    >
    >something citrus-y, or more specifically, with lemon. but other ideas are
    >welcome as well.


    I haven't made this, but I've eaten it. Louis Gordon brought it to a
    Twin Cities cook-in many moons ago. It was attacked as though by an
    army of vacuum cleaners. Delicious!


    * Exported from MasterCook *

    Oriental Wild Rice Salad

    Recipe By :Louis Gordon
    Serving Size : 0 Preparation Time :0:00
    Categories : Rice Salads/Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup wild rice
    3 cups water
    1/2 cup brown rice
    1 red bell pepper -- chopped
    1 cup chopped celery
    1 cup frozen peas -- defrosted
    1 cup chopped water chestnuts
    2 bunches scallions -- sliced
    1/3 cup frozen orange juice concentrate
    1/4 cup soy sauce
    2 tablespoons dark sesame oil
    1 1/2 teaspoons lemon juice
    1/2 teaspoon minced fresh ginger
    2 cloves garlic -- minced
    2 tablespoons chopped cashews

    Rinse the wild rice and bring it to a boil with 3 cups water. Simmer
    10 minutes and add the brown rice. Simmer an additional 40-50 minutes.
    Drain and cool when the brown rice is done and the wild rice has
    butterflied. In a bowl combine the rice, bell pepper, celery, peas,
    chestnuts, and scallions. Toss well

    In a separate bowl combine the orange juice, soy, oil, lemon juice,
    ginger, and garlic. Mix until the orange juice is dissolved. pour this
    mixture over the rice mixture and toss well. Chill for 2 hours and
    then add the cashews and toss.

    Source:
    "rec.food.cooking"

    - - - - - - - - - - - - - - - - -

    NOTES : The Great Twin Cities Potluck of 1998

    --
    Change "invalid" to James Bond's agent number to reply.

  9. #9
    Damsel in dis Dress Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    <[email protected]> wrote:

    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    >recall ever eating, frankly) but do y'all have some tried and true rice
    >salad recipes? ideally, it would be something that could keep for a week
    >or at a few days, since i will likely be the only one eating it.
    >
    >something citrus-y, or more specifically, with lemon. but other ideas are
    >welcome as well.


    This was brought to another Twin Cities cook-in, this time by Lynn
    Gifford (of the Fargo Giffords). We brought home some of the
    leftovers, but they didn't last long. Dayam! This was good stuff!


    * Exported from MasterCook *

    Curried Turkey and Wild Rice Salad

    Recipe By :Lynn Gifford
    Serving Size : 0 Preparation Time :0:00
    Categories : Poultry Rice
    Salads/Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup long grain white rice -- cooked (yields 3 c.)
    1 cup wild rice -- cooked (yields 3 c.)
    3 cups diced turkey -- cooked
    2 cans artichoke hearts -- drained
    3 stalks very thinly sliced celery
    1 bunch green onions -- thinly sliced
    1 green bell pepper -- diced
    2 cups seedless grapes
    2 cups mayonnaise
    2 teaspoons curry powder

    Chop artichokes into about 1/2 inch pieces (not too fine!) Mix rice
    and vegetables. Stir curry powder into mayonnaise, taste and adjust
    seasoning. Stir into rice mixture. Chill.

    --
    Change "invalid" to James Bond's agent number to reply.

  10. #10
    Joseph Littleshoes Guest

    Default Re: rice salad recipes?



    blake murphy wrote:
    > i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? ideally, it would be something that could keep for a week
    > or at a few days, since i will likely be the only one eating it.
    >
    > something citrus-y, or more specifically, with lemon. but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake


    Here's a few from Auguste Escoffier's Le Guide Culinaire. He also has a
    recipe for a "Japanese fruit salad" that can be served over cold rice
    very nicely.

    Pieces of pineapples, oranges, grapes, apples, walnuts, all sprinkled
    with lemon juice and a pinch of sugar. Escoffier's recipe calls for
    serving it on a bed of lettuce but i like small bowel or rice topped by
    the fruit.

    Salad Creole

    Select small almost ripe melons; cut out a circular piece at the stem
    ends and reserve them for future use.

    Remove the melon seeds then scoop out the insides with a spoon and cut
    this into large dice.

    Season with salt and a pinch of ginger and add an equal amount of well
    drained plain boiled rice.

    At the last moment mix in a little cream, lemon juice, and salt; refill
    the melons with this mixture and replace the reserved tops. Serve set
    in a bed of finely crushed ice.


    Salad Lakme

    Take equal quantities of skinned and diced red pimentos, diced flesh
    only of tomatoes and plain very white rice.

    Dressing: oil and vinegar flavored with curry and chopped onion.


    Salad Mikado

    Take equal quantities of lightly poached and bearded oysters, well
    drained plain boiled rice and skinned red and green pimentos cut into dice.

    Dressing: oil and vinegar flavored with mustard.

    Salad Oriental

    Take equal quantities of halves of small tomatoes with the seeds removed
    and cooked in olive oil with a clove of garlic per 6 tomatoes; diced
    skinned, red and green pimentos; plain boiled French beans cut into
    small batons; and well drained plain boiled rice.

    Dressing; oil and vinegar with the addition of diced anchovy fillets.
    --
    JL


  11. #11
    Kris Guest

    Default Re: rice salad recipes?

    On May 14, 2:03*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? *ideally, it would be something that could keep for a week
    > or at *a few days, since i will likely be the only one eating it. *
    >
    > something citrus-y, or more specifically, with lemon. *but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake


    Not lemony, but this is terrific:

    Black Bean and Rice Salad

    4 cups cooked brown basmati rice, cooled
    1 15-oz can whole kernel corn, drained
    2 15-oz cans black beans, drained & rinsed
    1 red bell pepper, seeded & diced
    1 4.5-oz can chopped green chilies, drained
    1 bunch green onions, chopped
    Fresh chopped cilantro, to taste (optional)

    1/2 cup tarragon vinegar
    1/2 cup canola (I used EVOO) oil
    4 (large) cloves garlic, minced
    1 tsp. ground cumin
    1 tsp. chili powder
    1/4 tsp cayenne pepper
    1 tsp. salt
    4 dashes tabasco, or to taste

    Place rice in large mixing bowl. Add corn, beans, pepper, chiles,
    onions & cilantro, if using. Mix well. Whisk together dressing
    ingredients and toss well into rice mixture. Cover & chill until ready
    to serve. Makes 12 servings.


    Kris

  12. #12
    Kris Guest

    Default Re: rice salad recipes?

    On May 14, 3:50*pm, Damsel in dis Dress <carol-56inva...@charter.net>
    wrote:
    > On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    >
    > <blakepmNOTT...@verizon.net> wrote:
    > >i meant to ask the last time there was a pasta salad thread (a dish i can't
    > >recall ever eating, frankly) but do y'all have some tried and true rice
    > >salad recipes? *ideally, it would be something that could keep for a week
    > >or at *a few days, since i will likely be the only one eating it. *

    >
    > >something citrus-y, or more specifically, with lemon. *but other ideasare
    > >welcome as well.

    >
    > I haven't made this, but I've eaten it. *Louis Gordon brought it to a
    > Twin Cities cook-in many moons ago. *It was attacked as though by an
    > army of vacuum cleaners. *Delicious!
    >
    > * * * * * * * * * * * * Exported from MasterCook *
    >
    > * * * * * * * * * * * * *Oriental Wild Rice Salad
    >
    > Recipe By * * :Louis Gordon
    > Serving Size *: 0 * * Preparation Time :0:00
    > Categories * *: Rice * * * * * * * * * * * * * *Salads/Dressings
    >
    > * Amount *Measure * * * Ingredient -- Preparation Method
    > -------- *------------ *--------------------------------
    > * * *1/2 * * * * * cup *wild rice
    > * 3 * * * * * * * cups *water
    > * * *1/2 * * * * * cup *brown rice
    > * 1 * * * * * * * * * * red bell pepper -- chopped
    > * 1 * * * * * * * *cup *chopped celery
    > * 1 * * * * * * * *cup *frozen peas -- defrosted
    > * 1 * * * * * * * *cup *chopped water chestnuts
    > * 2 * * * * * *bunches *scallions -- sliced
    > * * *1/3 * * * * * cup *frozen orange juice concentrate
    > * * *1/4 * * * * * cup *soy sauce
    > * 2 * * * *tablespoons *dark sesame oil
    > * 1 1/2 * * *teaspoons *lemon juice
    > * * *1/2 * * *teaspoon *minced fresh ginger
    > * 2 * * * * * * cloves *garlic -- minced
    > * 2 * * * *tablespoons *chopped cashews
    >
    > Rinse the wild rice and bring it to a boil with 3 cups water. Simmer
    > 10 minutes and add the brown rice. Simmer an additional 40-50 minutes.
    > Drain and cool when the brown rice is done and the wild rice has
    > butterflied. In a bowl combine the rice, bell pepper, celery, peas,
    > chestnuts, and scallions. Toss well
    >
    > In a separate bowl combine the orange juice, soy, oil, lemon juice,
    > ginger, and garlic. Mix until the orange juice is dissolved. pour this
    > mixture over the rice mixture and toss well. Chill for 2 hours and
    > then add the cashews and toss.
    >
    > Source:
    > * "rec.food.cooking"
    >
    > * * * * * * * * * * * * * * * * * * -- - - - - - - - - - - - - - - -
    >
    > NOTES : The Great Twin Cities Potluck of 1998
    >
    > --
    > Change "invalid" to James Bond's agent number to reply.


    Boy does THAT sound good. I may have to try that one soon.

    Thanks for posting,
    Kris

  13. #13
    [email protected] Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    <[email protected]> wrote:

    >i meant to ask the last time there was a pasta salad thread (a dish i can't
    >recall ever eating, frankly) but do y'all have some tried and true rice
    >salad recipes? ideally, it would be something that could keep for a week
    >or at a few days, since i will likely be the only one eating it.
    >
    >something citrus-y, or more specifically, with lemon. but other ideas are
    >welcome as well.
    >
    >your pal,
    >blake




    * Exported from MasterCook *

    Indian Rice Salad

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salad

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups cooked brown rice
    1 cup cooked wild rice
    1 cup dried tart cherries
    1/4 cup thinly sliced celery
    1/4 cup thinly sliced green onions
    1/4 cup chopped pecans
    1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
    Salt and pepper to taste
    1 11-ounce can mandarin oranges -- drained
    1/2 cucumber -- peeled, halved lengthwise, seeded
    and sliced


    In a large serving bowl, combine brown rice, wild rice, cherries,
    celery, green onions and pecans; mix well. Stir in yogurt. Season with
    salt and pepper. Arrange orange sections and cucumber slices in a
    decorative pattern on top of the salad. Refrigerate, covered, several
    hours to blend flavors before serving.

    Serving size: 3/4 cup

    - -

    Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
    calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
    trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
    Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

  14. #14
    Damsel in dis Dress Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 13:35:02 -0700 (PDT), Kris <[email protected]>
    wrote:

    >On May 14, 3:50*pm, Damsel in dis Dress <carol-56inva...@charter.net>
    >wrote:
    >>
    >> I haven't made this, but I've eaten it. *Louis Gordon brought it to a
    >> Twin Cities cook-in many moons ago. *It was attacked as though by an
    >> army of vacuum cleaners. *Delicious!
    >>
    >> * * * * * * * * * * * * Exported from MasterCook *
    >>
    >> * * * * * * * * * * * * *Oriental Wild Rice Salad
    >>
    >> Recipe By * * :Louis Gordon
    >> Serving Size *: 0 * * Preparation Time :0:00
    >> Categories * *: Rice * * * * * * * * * * * * * *Salads/Dressings

    >
    >Boy does THAT sound good. I may have to try that one soon.
    >
    >Thanks for posting,
    >Kris


    Your tongue will become delirious with joy! Hope you enjoy it as much
    as we all did.

    Carol

    --
    Change "invalid" to James Bond's agent number to reply.

  15. #15
    Jean B. Guest

    Default Re: rice salad recipes?

    blake murphy wrote:
    > i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? ideally, it would be something that could keep for a week
    > or at a few days, since i will likely be the only one eating it.
    >
    > something citrus-y, or more specifically, with lemon. but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake


    Yes! Just a moment.

    This may have come from a Romagnoli cookbook. By now, my memory
    fails me. I also don't recall whether or not I tinkered with
    this. The comments are from when I made it again after a gap of
    several years.

    Italian Rice Salad (5-6)

    Nice and piquant—-just the way I like it. This is the only rice
    salad I have ever liked—-in addition to the outstanding flavor,
    the rice retains a nice texture.

    10-oz package frozen mixed veggies, cooked
    1 large red or yellow bell pepper, julienned (poss. 2 small)
    12-oz jar Jardiniera Garden Salad (in Italian section of
    supermarket), drained and diced 8/99—could probably use 16 oz)
    1/2 c each black and green olives, sliced (this was before you
    could get good olives easily; I’ll have to try this again with
    them and see how they are)
    1 Tbsp SMALL [nonpareil] capers
    2 anchovies, minced (8/99—2 pcs flat anchovies)
    juice of 2 lemons (I interpret this as 1/2 c; the lemons are very
    juicy! You may prefer less.)
    6 Tbsp extra-virgin olive oil
    2 Tbsp chopped parsley
    1/2 tsp basil (have to try 1 1/2 tsp minced fresh!)
    1 small clove garlic, minced (8/99—-used 2 medium-large, which was
    too much on day 1 but fine on day 2)
    salt and freshly ground black pepper to taste (tread lightly with
    the salt until you taste this; 8/99 used 1/4 tsp; use less if
    both green and black olives are salty)

    1 c raw rice (preferably long-grain white; short or medium-grain
    brown are also good but more chewy)
    2 hard-boiled eggs, chopped
    lettuce (opt.)

    Combine everything but rice, eggs, and lettuce early in the day
    and chill well. (This works best but isn't absolutely essential.)
    About 3 hours before serving, cook rice in 2 1/4 c water until
    the water has been absorbed. Cool a little and add to chilled
    mixture, mixing well. Chill.
    Just before serving mix in eggs. Serve on lettuce if desired.

    --
    Jean B.

  16. #16
    Jean B. Guest

    Default Re: rice salad recipes?

    Michael Kuettner wrote:
    > "blake murphy" schrieb :
    >> i meant to ask the last time there was a pasta salad thread (a dish i can't
    >> recall ever eating, frankly) but do y'all have some tried and true rice
    >> salad recipes? ideally, it would be something that could keep for a week
    >> or at a few days, since i will likely be the only one eating it.
    >>
    >> something citrus-y, or more specifically, with lemon. but other ideas are
    >> welcome as well.
    >>

    > Hmm, a quick and dirty one :
    >
    > 200 grams cooked longgrain rice
    > vinegar or lemon juice
    > salt, pepper
    > 400 grams of the below :
    >
    > Slice chicken breast into thin stripes. Fry quickly in curry butter.
    > Take from fire, stir in Mungo chutney, pineapple pieces and
    > the cooked rice. Season with salt, pepper and lemon jice or
    > vinegar.
    > Refridgerate.
    >
    > Cheers,
    >
    > Michael Kuettner
    >


    Oh! That sounds like an interesting approach!
    --
    Jean B.

  17. #17
    sf Guest

    Default Re: rice salad recipes?

    Have you ever tried this with pieces of fresh orange?

    ~~~~~~~~~~~

    On Thu, 14 May 2009 16:05:35 -0500, [email protected] wrote:
    >
    >* Exported from MasterCook *
    >
    > Indian Rice Salad
    >
    >Recipe By :
    >Serving Size : 8 Preparation Time :0:00
    >Categories : Salad
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    > 2 cups cooked brown rice
    > 1 cup cooked wild rice
    > 1 cup dried tart cherries
    > 1/4 cup thinly sliced celery
    > 1/4 cup thinly sliced green onions
    > 1/4 cup chopped pecans
    > 1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
    > Salt and pepper to taste
    > 1 11-ounce can mandarin oranges -- drained
    > 1/2 cucumber -- peeled, halved lengthwise, seeded
    >and sliced
    >
    >
    >In a large serving bowl, combine brown rice, wild rice, cherries,
    >celery, green onions and pecans; mix well. Stir in yogurt. Season with
    >salt and pepper. Arrange orange sections and cucumber slices in a
    >decorative pattern on top of the salad. Refrigerate, covered, several
    >hours to blend flavors before serving.
    >
    >Serving size: 3/4 cup
    >
    >- -
    >
    >Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
    >calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
    >trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
    >Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.



    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  18. #18
    Lynn from Fargo Ografmorffig Guest

    Default Re: rice salad recipes?

    On May 14, 1:03Â*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
    > i meant to ask the last time there was a pasta salad thread (a dish i can't
    > recall ever eating, frankly) but do y'all have some tried and true rice
    > salad recipes? Â*ideally, it would be something that could keep for aweek
    > or at Â*a few days, since i will likely be the only one eating it. Â*
    >
    > something citrus-y, or more specifically, with lemon. Â*but other ideas are
    > welcome as well.
    >
    > your pal,
    > blake


    ================================
    Curried Artichoke/Rice Salad
    (Adapted from a recipe by Valerie Bernstein - I think she lives in
    Pennsylvania now. her husband, Rick, is a cardio-vascular surgeon)

    2 cups long grain white rice, cooked
    [you will have 6 cups cooked rice. Uncle Ben's converted stays
    separate]

    3 jars marinated artichoke hearts, drained (save liquid)
    [or 2 cans artichoke hearts, drained (toss liquid)]

    3 stalks very thinly sliced celery

    1 bunch green onions, thinly sliced including tops

    1 cup sliced green or black olives (optional)

    2 cups (more or less) mayonnaise

    1 to 2 teaspoons (or more) curry powder

    Marinade from artichokes or Italian salad dressing

    Chop artichokes into about 1/2 -inch pieces (not too fine!). Mix rice
    and 
vegetables. Stir marinade or dressing into mayonnaise until it's
    the 
consistency of thick cream. Add curry powder to taste. Stir into
    rice mixture.

Chill.

    I have not tried this with brown rice or a mixture of wild rice, but I
    think 
it would work. Also, if you added a couple of cups of diced
    cooked chicken, it 
would be a main dish.

    The first time I ate it I thought there was French's 
mustard in it..
    There is not. Do not use Miracle Whip, too sweet.

    Lynn in Fargo

  19. #19
    Lynn from Fargo Ografmorffig Guest

    Default Re: rice salad recipes?

    On May 14, 2:53*pm, Damsel in dis Dress <carol-56inva...@charter.net>
    wrote:
    > On Thu, 14 May 2009 18:03:16 GMT, blake murphy
    >
    > <blakepmNOTT...@verizon.net> wrote:
    > >i meant to ask the last time there was a pasta salad thread (a dish i can't
    > >recall ever eating, frankly) but do y'all have some tried and true rice
    > >salad recipes? *ideally, it would be something that could keep for a week
    > >or at *a few days, since i will likely be the only one eating it. *

    >
    > >something citrus-y, or more specifically, with lemon. *but other ideasare
    > >welcome as well.

    >
    > This was brought to another Twin Cities cook-in, this time by Lynn
    > Gifford (of the Fargo Giffords). *We brought home some of the
    > leftovers, but they didn't last long. *Dayam! *This was good stuff!
    >
    > * * * * * * * * * * * * Exported from MasterCook *
    >
    > * * * * * * * * * * Curried Turkey and Wild Rice Salad
    >
    > Recipe By * * :Lynn Gifford
    > Serving Size *: 0 * * Preparation Time :0:00
    > Categories * *: Poultry * * * * * * * * * * * * Rice
    > * * * * * * * * Salads/Dressings
    >
    > * Amount *Measure * * * Ingredient -- Preparation Method
    > -------- *------------ *--------------------------------
    > * 1 * * * * * * * *cup *long grain white rice -- cooked (yields 3 c.)
    > * 1 * * * * * * * *cup *wild rice -- cooked (yields 3c.)
    > * 3 * * * * * * * cups *diced turkey -- cooked
    > * 2 * * * * * * * cans *artichoke hearts -- drained
    > * 3 * * * * * * stalks *very thinly sliced celery
    > * 1 * * * * * * *bunch *green onions -- thinly sliced
    > * 1 * * * * * * * * * * green bell pepper -- diced
    > * 2 * * * * * * * cups *seedless grapes
    > * 2 * * * * * * * cups *mayonnaise
    > * 2 * * * * *teaspoons *curry powder
    >
    > Chop artichokes into about 1/2 inch pieces (not too fine!) Mix rice
    > and vegetables. Stir curry powder into mayonnaise, taste and adjust
    > seasoning. Stir into rice mixture. Chill.
    >
    > --
    > Change "invalid" to James Bond's agent number to reply.


    OOPS! I swear I didn't see this before I posted the recipe. I like
    this version better. The marinade from the artichokes is pretty
    important to the flavor. If black olives replace the grapes - it
    would keep better too.
    Lynn in Fargo

  20. #20
    [email protected] Guest

    Default Re: rice salad recipes?

    On Thu, 14 May 2009 18:14:43 -0700, sf <[email protected]> wrote:

    >Have you ever tried this with pieces of fresh orange?



    No, always with canned fruit

    ~~~~~~~~~~~

    >
    >On Thu, 14 May 2009 16:05:35 -0500, [email protected] wrote:
    >>
    >>* Exported from MasterCook *
    >>
    >> Indian Rice Salad
    >>
    >>Recipe By :
    >>Serving Size : 8 Preparation Time :0:00
    >>Categories : Salad
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >>-------- ------------ --------------------------------
    >> 2 cups cooked brown rice
    >> 1 cup cooked wild rice
    >> 1 cup dried tart cherries
    >> 1/4 cup thinly sliced celery
    >> 1/4 cup thinly sliced green onions
    >> 1/4 cup chopped pecans
    >> 1/4 cup plain low-fat yogurt -- to taste (1/4-1/2 cup)
    >> Salt and pepper to taste
    >> 1 11-ounce can mandarin oranges -- drained
    >> 1/2 cucumber -- peeled, halved lengthwise, seeded
    >>and sliced
    >>
    >>
    >>In a large serving bowl, combine brown rice, wild rice, cherries,
    >>celery, green onions and pecans; mix well. Stir in yogurt. Season with
    >>salt and pepper. Arrange orange sections and cucumber slices in a
    >>decorative pattern on top of the salad. Refrigerate, covered, several
    >>hours to blend flavors before serving.
    >>
    >>Serving size: 3/4 cup
    >>
    >>- -
    >>
    >>Per Serving (excluding unknown items): 181 Calories; 3g Fat (16.3%
    >>calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber;
    >>trace Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
    >>Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.


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