Rice Salad With Fruit And Nuts Recipes

WILD RICE WITH DRIED FRUIT AND NUTS

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

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.

FRUIT 'N' RICE SALAD

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

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.

WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Soak wild rice in a bowl of water overnight.
• Rinse and place rice in a medium-sized pot with water or broth.
• Bring to a boil over high heat.
• Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
• Remove from heat and set aside.
• In a large bowl, combine remaining ingredients.
• Add rice and toss to coat.
• Serve immediately or let cool and refrigerate for up to 3 days.
• From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
• *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

FRUIT AND NUT CURRIED RICE SALAD

Steps:

• Cook rice with water, salt and butter according to package directions.
• Chill.
• Cut bananas into 1/2 inch slices.
• Sprinkle 1 tablespoon lemon juice over banana slices.
• In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
• Toss lightly and chill.
• Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
• Mix well. Add bananas.
• Toss all but salad greens.
• Arrange mixture on crisp salad greens on chilled salad plates.
• Garnish with toasted coconut and serve.

WILD RICE SALAD WITH DRIED FRUITS AND NUTS

Steps:

• Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• (Rice can be drained and refrigerated for up to 2 days).
• Whisk together all dressing ingredients except oils.
• Add oils last; whisk vigorously until the mixture emulsifies.
• (Store dressing 3 - 4 days in fridge).
• Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• Cool, then roughly chop.
• A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• Taste and season.
• P.S. the recipe called for 1/4 cup olive oil but we found that too much.