Recipe: Rice Salads (5)

9-29-99 Rice Salads

MED/TN (05:44:46) : Italian Rice Salad
Alternate vegetables as you wish.
Serves: 4
Work Time: 15 minutes
Total Time: 45 minutes

2 tablespoons olive oil
3/4 cup Arborio or long grain rice
1 1/2 cups boiling water
1 medium zucchini, julienned
1/3 cup roasted red peppers
1/4 cup pine nuts, toasted
12 Italian black olives, pitted
1 clove garlic, mashed
2 anchovies, mashed
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon dry mustard
Juice of 1 lemon
2 tablespoons red wine vinegar
6 tablespoons olive oil

Saut rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). Cool.
To make dressing, blend garlic, anchovies, herbs, mustard, lemon juice, vinegar and oil. Add salt and pepper to taste.

Toss rice with a third of dressing. Add vegetables, pine nuts and olives. Include other items if you wish. (Thin-sliced hard Italian sausage, for example). Toss with remaining dressing.

lottie (05:26:13) : BLT RICE SALAD

4 slices bacon
2/3 cup mayonnaise
1 tablespoon bacon drippings
4 teaspoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
3 cups cooked, chilled white rice
6 cherry tomatoes, each cut into fourths
1/4 cup thinly sliced celery
2 tablespoons chopped onion
6 cups torn lettuce leaves
1/2 cup Cheddar cheese or toasted croutons

Fry bacon until crisp; reserve 1 tablespoon drippings. Drain bacon on paper toweling; cool and crumble. Set aside. In large bowl, combine mayonnaise, reserved bacon drippings, vinegar, sugar, salt and pepper; mix well. Gradually stir in milk. Add rice, tomatoes, celery, onion and crumbled bacon; mix well. Cover and refrigerate 1 to 3 hours. To serve, place 1 cup torn lettuce leaves on each of 6 individual salad plates. Top each with generous 1/2 cup rice mixture; sprinkle with cheese or croutons. Serves 6.

lottie (05:24:07) : GREEK RICE SALAD WITH LEMON PEPPER CHICKEN

DRESSING
1/2 cup lemon juice
1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons olive oil
1 tablespoon dried oregano leaves
1-3 teaspoon minced fresh garlic (depending on how much you like garlic)
1/2 teaspoon salt
1/2 teaspoon black pepper

SALAD
4 boneless, skinless chicken breasts
2 cups cooked, chilled white rice
1/2 cup thinly sliced and halved cucumber
1/2 cup red bell pepper strips
1/4 cup thinly sliced and quartered red onion
1/4 cup crumbled feta cheese
Lettuce leaves
8 Greek olives

In small bowl, combine dressing ingredients; stir well. Reserve 1/3 cup for salad. In medium bowl, combine remaining dressing and chicken, turning to coat. Cover; refrigerate 1 hour, turning once. Meanwhile, in medium bowl, combine rice, cucumber, bell pepper, red onion and feta cheese; pour reserved dressing over rice mixture. Toss to coat; refrigerate. Remove chicken from dressing-marinade. Grill or broil 4 to 6 inches from heat 10-12 minutes or until chicken is tender and juices run clear, brushing once with dressing-marinade. To serve, place lettuce leaves on individual plates. Spoon rice mixture on top of lettuce. Slice chicken and arrange on top of salad. Garnish with olives. Serves 4.

melinda.KY (11:09:37) : fruited wild rice salad

dressing:
1/4 c olive oil
1 /3c orange juice
2 tbls. Honey

salad:
1 cup uncooked wild rice
2 Golden Delicious apples, chopped
juice of 1 lemon
1c. golden raisins
1 c. seedless grapes (red) halved
2 tbls. each minced fresh mint, parsley, and chives
salt and pepper to taste
1c. pecan halves

Combine dressing ingredients: set aside. cook rice according to the package: drain and set aside to cool. In a large bowl toss apples, w/ lemon juice. Add raisins an grapes, mint, parsley, rice and chives. Add dressing and toss. season w/ salt and pepper. chill over night, just before serving and pecans and toss lightly. yields 8-10 servings

2 tbls. honey

Dawn/NYS (10:27:10) : Wild Rice Salad with Vinaigrette

2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)

Saut wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325 oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.

Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.

Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1 pieces and reserve. Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.

To serve, mix all together and add more vinaigrette.
Vinaigrette; (make 2 batches for above recipe)

1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste

Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk.