New Zealand Brown Rice Salad Recipes

Steps:

• Cook rice in water according to package directions. Drain and cool.
• Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to form semi circles.
• Core and dice apple into 1/2" cubes.
• Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl.
• Mix together vinegar and oil. Drizzle over salad.
• Toss to mix well.
• Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.
• Makes 6 servings.

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Steps:

• cook rice as directed, set aside to cool.
• whisk chutney and olive oil in a small bowl.
• add apples, ccelery, raisins and almonds to the rice, drizzle with chutney mixture, season with salt& pepper to taste.

Steps:

• Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
• Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
• Serve at room temperature.

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
• In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.