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Harvest Brown rice Salad – Pampered Chef Recipe

Harvest Brown rice Salad Ingredients

  • harvest brown rice salad Pampered Chef Recipe2 tablespoons of (Thirty milliliter) olive oil, split
  • 2 cups (Five hundred mL) natural instant brown rice
  • 1 1/2 cups (375 mL) apple cider
  • 1/2 tsp (Two milliliter) salt
  • 1/3 mug (75 milliliter) sweetened dried cranberries
  • 1 tbsp (15 mL) butter, melted
  • One medium red baking apple such as Jonathan
  • 2 tbsp (30 mL) Sweet Cinnamon Sprinkle
  • One large head radicchio
  • 5 stalks celery
  • 3 tbsp (45 milliliter) chopped fresh chives
  • 1/2 mug (One hundred twenty-five mL) toasted walnuts or Cinnamon-Glazed Walnuts (see Cook’s Suggestion)
  • 2 ounce (60 g) crumbled goat cheese

How to make Harvest Brown rice Salad

  • For rice mixture, add One tablespoons of (Fifteen milliliter) from the essential oil to (One.5-qt./1.4-L) Soup pot; heat more than medium heat 1-3 minutes or even until twinkling. Include rice; mix until nicely coated along with oil. Stir in cider as well as salt. Bring to a steam. Include; reduce heat in order to low. Simmer 5 minutes; eliminate through warmth. Mix in cranberries; include as well as let remain 5 moments.
  • Meanwhile, for apple, warmth Barbeque grill Skillet over medium-high warmth 5 minutes. Place butter into (1-cup/250-mL) Prep Dish; microwave upon Higher 30-60 seconds or until melted. Primary apple using The Corer™; slice crosswise in to 1/4-in. (6-mm) bands. Brush both sides of apple rings along with butter; sprinkle along with cinnamon sprinkle, lightly pushing to stick to apple.
  • Spray Grill Pan along with vegetable oil using Kitchen Spritzer. Barbeque grill apple rings One minute upon each side or till barbeque grill marks seem. Remove from pan. Set aside 6 apple rings with regard to garnish. Cut leftover apple rings in to groups; increase rice combination.
  • Include rice combination to Metal (4-qt./4-L) Combining Dish; cool somewhat. Put aside four big outer simply leaves of radicchio for later use. Thinly piece leftover radicchio using Blade. Very finely piece celery on a prejudice; chop chives. Throw veggies and leftover One tablespoons of (Fifteen mL) oil with rice combination. To serve, spoon salad into reserved radicchio leaves; garnish with walnuts and reserved apple rings. Sprinkle with crumbled goat cheese.
  • Pampered Chef, Harvest Brown rice Salad is ready to serve.

Yield: 4 servings

If you don’t have Sweet Cinnamon Sprinkle, lightly sprinkle apple rings along with sugar after cleaning along with butter.

Rice Salad Recipe

Rice Salad Ingredients

  • Rice Salad Recipe
    Rice Salad Recipe

    1 cup long grain rice

  • 1 cup wild rice
  • 4 cups chicken broth
  • 4 stalks celery, sliced
  • 8 green onions, sliced
  • 2 cups thawed frozen peas
  • 1/2 cup pine nuts
  • 3/4 cup dried cranberries
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 teaspoon sugar
  • 2 Tbsp dark sesame oil

How to make Rice Salad

  • Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.
  • Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.
  • Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.
  • In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.
  • Chill completely before serving.
  • Rice Salad is ready to serve.

Serves 8

Persian Rice Salad Recipe

Persian Rice Salad ingredients

  • Persian Rice Salad
    Persian Rice Salad

    2 14-ounce cans vegetable broth

  • 2 cups long-grain brown rice
  • 1 1/2 cups roasted salted cashews, coarsely chopped
  • 1 1/2 cups sliced pitted dates (about 7 ounces)
  • 4 green onions, thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cinnamon

How to make Persian Rice Salad

  • Bring broth to boil in large saucepan over medium-high heat.
  • Mix in rice. Return to boil.
  • Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes.
  • Spread out rice in large baking pan and cool.
  • Transfer rice to large bowl.
  • Add cashews, dates, and green onions; toss to blend.
  • Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl.
  • Add to rice and toss to coat.
  • Season salad to taste with salt and pepper. Let stand at room temperature.
  • Persian rice salad is ready to serve.