Summer Rice Salad With A Kick Recipes

SUMMER RICE SALAD

Steps:

• In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

SUMMER WILD RICE SALAD

Steps:

• Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
• Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
• Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
• Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.

SUMMER RICE SALAD

Steps:

• Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
• Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
• Blend thoroughly; pour over rice mixture; mix well.
• Cover.
• Refrigerate until well chilled.
• Before serving, toss in ham and cheese.
• Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
• Garnish with tomato wedges, if desired.

SUMMER RICE SALAD WITH A KICK

Steps:

• 1. Make the rice mix as directed, adding the bouillon cube. Then, add to this mixture the smoked corn salad, green peas, currants, bacon and cherry tomatoes. Mix well. Incorporate smoked paprika and lemon grass last, mix well. Serve warm or chilled. Enjoy!

SUMMER RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
• Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
• Toss well.