Rachels Fruity Rice Salad Recipes

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

FRUIT AND RICE SALAD

Steps:

• In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

RACHEL'S FRUITY RICE SALAD

Steps:

• PREPARATION.
• Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins.
• Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?).
• Once rice is cooked, rinse/drain; set aside to cool.
• Finely chop both green pepper & white onion.
• Chunky chop (not fine) half of the peaches from the can.
• Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice.
• Garnish with parsley.
• VARIATIONS.
• •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients.
• •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.

RICE SALAD WITH FRUIT AND NUTS

Steps:

• Half fill a large saucepan with water and bring to a boil.
• Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
• Drain in strainer and place in a bowl.
• Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
• Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
• Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
• Taste and add more lemon juice if necessary. Serve.

CURRIED RICE AND FRUIT SALAD

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.