Rice Salad With Raisins And Radicchio Recipes

CURRIED WILD RICE SALAD WITH RAISINS AND PECANS

Steps:

• Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
• Add remaining salad ingredients to bowl and stir to combine.
• To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
• Pour vinaigrette over salad and toss to combine.
• Serve or chill until ready to serve.

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

LOUISVILLE RICE SALAD

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
• Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
• Pour dressing over the cooled rice and stir to combine.
• Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
• Cover salad and refrigerate until chilled, at least 1 hour.

RICE SALAD WITH RAISINS AND SCALLIONS

Steps:

• Cook rice according to package instructions.
• Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
• With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.

SPECIAL RADICCHIO-SPINACH SALAD

Steps:

• In a large salad bowl, combine the first 7 ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.

FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO

Steps:

• In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
• In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
• Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)