Basmati Rice Salad With Mandarin Oranges Recipes

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

WINTER RICE SALAD

Steps:

• Cook the rice according to the pack instructions. When cooked, rinse under cold water and drain well. Leave to stand in the sieve for any excess water to drain off.
• Mix the rice, spring onions, peanuts, mayonnaise and yoghurt together. Add a little black pepper to taste.
• Gently stir in the mandarin segments.
• Serve on it's own or with leftover roast chicken.

BASMATI RICE SALAD WITH MANDARIN ORANGES

Steps:

• 1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
• 2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
• 3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
• 4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
• 5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.

MANDARIN PEANUT RICE SALAD

Steps:

• In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
• Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.