Warm Rice Salad With Fruits 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.

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

Steps:

• Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
• In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
• In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
• Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

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.

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
• Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

WARM RICE SALAD WITH FRUITS AND NUTS

Steps:

• Bring water to a boil in a medium saucepan. Add rice. When water boils again, reduce heat to low, cover, and simmer 45 minutes, until rice is tender and most of the water has been absorbed. Remove from heat and let stand covered, 5 minutes. Then spoon rice into a large bowl. Add raisins, apricots, bell pepper, onion, and pine nuts. Toss to combine.
• In a small bowl or custard cup, combine remaining ingredients. Add to rice and mix well. Serve right away (Leftovers can be served cold).