Tropical Rice Salad Recipes

HAWAIIAN RICE SALAD

Hawaiian Rice Salad image

Make and share this Hawaiian Rice Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Pineapple

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 cup long grain rice
2 cups vegetable stock
1/2 teaspoon turmeric powder
3/4 cup pineapple chunk
1/2 cup mango, chunks
1/4 cup walnuts, coarsely crushed
1/3 cup raisins
1/2 cup cucumber, chopped
1/2 stalk celery, chopped
4 tablespoons lemon juice
3 tablespoons honey
2 tablespoons pineapple juice
1 clove garlic
salt, crushed
pepper, crushed

Steps:

Wash rice thoroughly.
In a pan, bring stock and turmeric powder to a boil.
Add rice.
Simmer until rice is cooked.
Drain, rinse and spread rice on a tray to cool.
Whisk dressing ingredients together in a bowl.
Taste and adjust seasoning.
In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.
Gently fold in the dressing.
Serve.

TROPICAL RICE

Tropical Rice image

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper.

Provided by Bellinda

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups rice
1 1/4 cups chicken broth
1 cup coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 cup green onion, chopped
chopped macadamia nuts, to taste (or almonds)
toasted coconut flakes, to taste

Steps:

Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
Top rice with green onions, nuts and coconut flakes before serving.

TROPICAL FRUIT, RICE AND TUNA SALAD

Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

TROPICAL BASMATI RICE SALAD

Tropical Basmati Rice Salad image

A colorful and delicious salad that can be made up in a hurry. Use rotisserie chicken if you prefer. Recipe is from Weight Watchers - 7 points per 1 cup serving. This dish is great for leftovers - just store in an airtight container in the refrigerator up to 2 days.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup basmati rice (can use Texmati or long grain rice)
1 3/4 cups water (plus 2 tbsp.)
3/4 cup mango chutney
12 ounces cooked chicken, chopped
1/2 cup dried cranberries
1/2 cup pecan halves, toasted and chopped
3/4 teaspoon fresh ground black pepper

Steps:

Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.
Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.

Nutrition Facts : Calories 270.3, Fat 10.6, SaturatedFat 1.7, Cholesterol 42.5, Sodium 47, Carbohydrate 26.2, Fiber 2.3, Sugar 0.9, Protein 17.4

TROPICAL RICE SALAD

Tropical Rice Salad image

Make and share this Tropical Rice Salad recipe from Food.com.

Provided by Diana Adcock

Categories White Rice

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups chicken stock
1 cup white rice (or a mixture of white and brown or white and wild)
1 cup halved snow peas
1 cup chopped red sweet bell pepper
3/4 cup chopped celery
2/3 cup sliced water chestnut
1/2 cup canned mandarin oranges, drained and chopped
2 medium green onions, chopped
2 teaspoons orange juice concentrate
2 teaspoons liquid honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon minced gingerroot

Steps:

Cook rice in stock until done.
Rinse with cold water and drain well.
Put rice in a serving bowl and add remaining veg and fruit ingredients.
In a small bowl whisk together dressing ingredients.
Pour over rice mixture and toss.
Chill for 6 hours before serving-toss again.

Nutrition Facts : Calories 121.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 112.6, Carbohydrate 23.8, Fiber 1.6, Sugar 5.1, Protein 3.3

HAWAIIAN RICE SALAD

Hawaiian Rice Salad image

Make and share this Hawaiian Rice Salad recipe from Food.com.

Provided by Sara 76

Categories Brown Rice

Time 10m

Yield 6-12 serving(s)

Number Of Ingredients 10

Ingredients

500 g brown rice, cooked and cooled
5 slices lean ham, diced
1 cup corn kernel, canned
4 stalks celery, chopped
6 spring onions, chopped
1/2 cup French dressing, oil free
3 carrots, grated
2 red capsicums, finely diced
1/2 cup crushed pineapple, drained
1 teaspoon black pepper

Steps:

Combine all ingredients in a large salad bowl.
Refrigerate til chilled.

Nutrition Facts : Calories 499.2, Fat 12.5, SaturatedFat 1.8, Sodium 228.3, Carbohydrate 89.8, Fiber 7, Sugar 11, Protein 9.7

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