Warm Rice Salad Recipes

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer., Add beans, rice, green chilies, salsa and cilantro; heat through, stirring occasionally. , Serve over romaine wedges. Sprinkle with cheese.

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.

Steps:

• Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat.
• While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper.
• When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning.

Steps:

• Bring a large pot of water to a boil. Add a handful of kosher salt. Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes. Drain well.
• Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
• Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds. Or, if you are feeling ambitious, remove the peels with a chef's knife and carve the sections away from the membranes with a paring knife, creating naked little crescents. If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots. Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork. Taste for salt; the dressing should be highly seasoned.
• As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so. (Microwaves are idiosyncratic, so you be the judge.) Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick. Toss the duck into a bowl with the rice and the olives. Add the dressing and stir well. Adjust the seasoning. Turn the rice salad onto a platter. Scatter the oranges over the top and dust the platter with the cilantro.

Steps:

• In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Steps:

• Preheat oven to 180°C.
• Melt butter with oil in frying pan.
• Add onions and garlic and cook until onion is clear.
• Add rice and cook until covered in oil and lightly golden.
• Add chicken stock and cook until tender- approx 11 minutes.
• Drain the rice and put 1/2 in an ovenproof dish.
• Add a layer of capsicum, cheese and cream.
• Do another layer and finish the top with cheese, capsicum and more cream.
• Bake until golden- approx 30 minutes.

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.