Thread: 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

"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

"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

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

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

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

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.

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.

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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

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

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

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.

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.

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.

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.

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.

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

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

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.