Holiday Rice Recipes

HOLIDAY RICE SALAD

Holiday Rice Salad image

It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 14 servings.

Number Of Ingredients 17

Ingredients

7 cups cooked wild rice, cooled
1 cup chopped pecans, toasted
1 cup thinly sliced green onions
1/2 cup dried cranberries
1/2 cup dried cherries or additional dried cranberries
1/2 cup golden raisins
1/2 cup minced fresh parsley
1/4 cup slivered almonds, toasted
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
DRESSING:
1/2 cup orange juice
1/3 cup cider vinegar
1/4 cup olive oil
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.

Nutrition Facts : Calories 245 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

HOLIDAY WILD RICE

Holiday Wild Rice image

Wild rice mix gets a boost of seasonal color from red pepper and green onions in this side dish from Diane Dalovisio of Lake Charles, Louisiana. "It's my husband's favorites," she writes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons chopped onion
3 tablespoon chopped sweet red pepper
2 green onions, thinly sliced
3 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
2-1/3 cups water
1 can (14-1/2 ounces) beef broth
Dash cayenne pepper

Steps:

In a large saucepan, saute the onion, red pepper and green onions in oil until tender. Stir in the rice mixes with contents of seasoning packets, water, broth and cayenne. bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

HOLIDAY PEAS AND RICE

Holiday Peas and Rice image

With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4-6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup uncooked long grain rice
1/8 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup fresh or frozen peas
2 tablespoons diced pimientos

Steps:

In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.

Nutrition Facts :

CHRISTMAS RICE

Christmas Rice image

My family has enjoyed this delicious rice dish for many years. With chopped red and green peppers, it's both fresh-tasting and festive-looking. It's the perfect light side dish for a big holiday meal. -Chere Bell, Colorado Springs, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice
1/4 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. , In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, pepper, and, if desired, salt. Cover and let stand for 6-7 minutes. Stir before serving.

Nutrition Facts : Calories 156 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 362mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

HOLIDAY RICE DISH

Holiday Rice Dish image

A light tasty rice side dish that can be served on any occassion. Had this recipe for a couple of years and use it regularly.

Provided by Sueie

Categories Rice

Time 45m

Yield 6 side serves

Number Of Ingredients 10

Ingredients

2 cups chicken stock
1 cup rice
3 tablespoons butter
2 onions, sliced into wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup champignon mushrooms
1/2 cup toasted slivered almonds
1/2 teaspoon grated orange rind
salt

Steps:

Combine rice and broth in saucepan and bring to boil.
Reduce heat to low, cover and simmer until rice is tender and broth absorbed, about 20 minutes.
In a medium skillet, melt butter over medium-high heat and add onions and sugar.
Saute until butter is absorbed and onion is translucent and soft.
Lower heat and cook onions for another 15 minutes or until they are caramelised.
Stir in cranberries and mushrooms.
Cover skillet and cook for 10 minutes until cranberries soften and swell.
Stir in nuts and orange zest, then fold into the cooked rice.
Add salt to taste.

HOLIDAY RICE

Holiday Rice image

Make and share this Holiday Rice recipe from Food.com.

Provided by Michelle S.

Categories Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried parsley
1/3 cup garlic powder
2 tablespoons salt
2 tablespoons sugar
18 ounces chicken stock
1/2 cup wild rice
2 tablespoons craisins
1/3 cup walnut pieces, toasted
4 scallions
1/2 cup long-grain white rice, parboiled
1 tablespoon butter

Steps:

1. Combine long grain parboiled white rice and wild rice.
2. Add 1 heaping tablespoon seasoning mix.
3. Cook rice with 2-1/4 cups chicken stock and a tablespoon of butter and the cranberries.
4. Bring to a boil.
5. Reduce heat and cover.
6. Cook for 25-30 minutes or until liquid is gone.
7. Stir in walnuts and scallions and serve.

Nutrition Facts : Calories 261.9, Fat 7.8, SaturatedFat 2, Cholesterol 7.6, Sodium 2492, Carbohydrate 41.6, Fiber 3.8, Sugar 8.4, Protein 9

MOMMA'S HOLIDAY RICE

Momma's Holiday Rice image

This very easy side dish will be a great served at a holiday meal. We loved the flavor of this rice. It reminded us of wild rice. Almonds add a nice crunch to each bite. This is simple and delicious.

Provided by Gwen Mills

Categories Rice Sides

Time 1h10m

Number Of Ingredients 7

Ingredients

1 stick butter
2 c Uncle Ben's Original Long Grain Converted Rice, uncooked
2 can(s) beef consomme soup (10.5 oz. each)
2 can(s) French onion soup (10.5 oz.)
1/2 c water
2 can(s) sliced mushrooms, drained (4 oz. each)
2 pkg sliced or slivered almonds (2 oz. each)

Steps:

1. Preheat oven to 350.
2. Melt butter in 13x9 casserole dish.
3. Add the beef consomme soup, French onion soup, rice, and water. Stir.
4. Put the mushrooms in. Then sprinkle the almonds on top.
5. Bake 350F for about an hour until all the liquid is absorbed.

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