Sara Thompsons Rice Salad Recipes

Steps:

• Bring water to a boil, stir in rice and 1/2 tsp salt.
• Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
• Remove from heat and let stand, covered 5 minutes.
• While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
• Stir into hot cooked rice.
• Chill for 30 minutes.
• Add remaining ingredients and chill several hours before serving.

Steps:

• Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
• Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
• Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

Steps:

• Cook 1 cup of rice in slightly salted water.
• Cool.
• Add the vegetables.
• Mix together and add the dressing ingredients.
• Mix and refrigerate for at least 1 hour.
• Just before serving, add almonds.

Steps:

• Mix vinegar, oil, mayonnaise, salt and curry powder together until well blended.
• Cook rice until just done.
• Add rice to mixture, then add chopped onion while rice is hot.
• When rice is cooled, add celery (or green pepper) and peas.
• Refrigerate at least 2 hours however, I recommend over night for the best flavour.
• Sprinkle with chopped parsley, if desired.