Raspberry Rice Salad Recipes

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

Steps:

• Mix all ingredients except vinegar, honey and oil in large bowl.
• Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
• Cover and refrigerate 1 to 2 hours to blend flavors.

Steps:

• 1. Cook rice in 2 cups water for 15-20 minutes.
• 2. Add milk and sugar, cook 20 minutes longer or until milk is absorbed. Cool.
• 3. Fold cool whip into cooked rice. Refrigerate.
• 4. Drain raspberries, reserving juice. Add cornstarch to juice. Cook till thick.add raspberries and cool. When raspberries are cool, spoon over top of rice. Refrigerate!

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

Steps:

• In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Steps:

• In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
• In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

Steps:

• Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

Steps:

• Cook rice in 2 cups water for 15 to 20 minutes. Add milk and sugar; cook for 20 minutes more. Cool. When cool, fold in whipped topping and set aside. Meanwhile, drain the raspberries, reserving juice. Add cornstarch to juice; cook until thick. Add raspberries and cool. Before serving, put a layer of the rice mixture in the botton of a bowl, then add a layer of raspberries. Continue layering until the bowl is full. Garnish with raspberries.