Salads forum: Salads -- Rice

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patrob
Feb 5, 2010 12:24 PM CST
Name: Patricia
Central TX 7b/8a
ITALIAN RICE AND MUSHROOM SALAD
ingredients

1 c long grain rice, uncooked
2 c water
5 chicken bouillon cubes
1 c onion, chopped
1 c green pepper, chopped
1 c celery, chopped
8 oz mushrooms, sliced
4 oz jar pimiento, chopped
8 oz jar creamy Italian dressing

Instructions
Cook rice with bouillon added to the water. Add other ingredients. Mix well and chill several hours or overnight before serving.

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patrob
May 2, 2010 7:04 PM CST
Name: Patricia
Central TX 7b/8a
Spinach and Rice Salad
Ingredients

1/2 c Italian salad dressing
1 TBSP soy sauce
1/2 tsp sugar
2 c cooked rice
1 celery rib, thinly sliced
4 green onions, thinly sliced
2 c thinly sliced fresh spinach leaves
5 bacon strips, cooked and crumbled, or 5 TBSP real bacon bits

Instructions
In a bowl, combine salad dressing, soy sauce, and sugar. Stir in rice, celery, and onions. Cover and refrigerate for at least 1 hour. Just before serving, stir in spinach and bacon.

patrob
May 6, 2010 5:50 PM CST
Name: Patricia
Central TX 7b/8a
Harvest Rice Salad
Ingredients

3 c water
1 c raw brown basmati rice
1/2 c raw wild rice
1/2 tsp salt
1 TBSP grated orange peel (divided use)
1 1/2 c hot water
1 c currants, golden raisins, chopped dried pears, or dried cranberries, or a combination
3/4 c pecans
1/2 c chopped fresh parsley
1/2 c chopped green onions
for dressing
1/3 c orange juice
2 TBSP vegetable oil
3 TBSP cider vinegar
2 tsp chopped fresh rosemary or sage
1/2 tsp salt
1/8 tsp black pepper (or more to taste)

Instructions
In a heavy saucepan with a tight-fitting lid, bring to a boil water, basmati rice, wild rice, salt, and half of the grated orange peel. When steam escapes, reduce the heat to low, and simmer until water is absorbed, about 35 min.
In a small bowl, whisk together the rest of the grated orange peel with all of the dressing ingredients and set aside.
In another bowl, pour the hot water over dried fruit, cover, and soak for 10 to 15 min, until softened. Drain well.
Spread the pecans on a baking sheet and toast in the oven for 10 to 15 min, until lightly browned. Chop coarsely and set aside.
When rice is done, place it in a large bowl and cool for 10 min. Add the dressing and toss well. Stir in the drained fruit, pecans, parsley, and green onions. Set aside at room temperature for at least 30 min to allow the flavors to mingle. Serve at room temperature.

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