Strawberry Rice Salad Recipes

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

Steps:

• Dissolve gelatin in boiling water; add cold water.
• Chill until it starts to congeal.
• Fold in rice, milk, whipped cream, pineapple and nuts;
• Chill until firm.

Steps:

• 1. Cook rice in water and a pinch of salt until tender. Drain reserving 1/2 cup cooking liquid.
• 2. Dissolve jello and sugar in 1/2 cup water. Stir in hot rice and pineapple. Chill until partially set.
• 3. Whip cream until soft peaks form. Fold into partially set jello mixture. Chill salad until set.

Steps:

• Bring 3 cups water to boil in heavy medium saucepan. Add rice and salt. Reduce heat to medium-low and simmer uncovered until rice is very tender and water is absorbed, stirring occasionally, about 20 minutes. Add 1/3 cup sugar and cinnamon and stir to blend. Add milk and simmer until mixture is very thick, stirring frequently, about 25 minutes. Remove from heat. Cool 10 minutes. Stir in vanilla extract. Cool to room temperature, about 2 hours.
• Mix strawberries and remaining 3 tablespoons sugar in large bowl. Let stand until juices form, at least 30 minutes. (Rice pudding and strawberries can be prepared 4 hours ahead. Cover and refrigerate separately. Bring to room temperature before continuing.)
• Stir yogurt and 2 cups strawberry mixture into rice pudding. Transfer to large bowl. Top with remaining strawberry mixture and serve.

Steps:

• Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
• Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
• Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
• Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.

Steps:

• In medium saucepan, bring stock and rice to a boil, cover, reduce heat to medium low and cook for 20 to 25 minutes or just until tender.
• Drain off any liquid and let cool.
• Meanwhile, in dry medium frypan, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes, let cool.
• In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
• Five to ten minutes before serving, pour dressing over berries and toss to coat.
• Add toasted nuts, seeds, green onions and basil to rice, stir in strawberry mixture and apricots.
• Serve at room temperature on lettuce lined plates and garnish with fanned whole strawberries and basil leaves if desired.

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Steps:

• In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
• In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.