Basmati Rice Salad With Mandarin Oranges Recipes

WINTER RICE SALAD

Steps:

• Cook the rice according to the pack instructions. When cooked, rinse under cold water and drain well. Leave to stand in the sieve for any excess water to drain off.
• Mix the rice, spring onions, peanuts, mayonnaise and yoghurt together. Add a little black pepper to taste.
• Gently stir in the mandarin segments.
• Serve on it's own or with leftover roast chicken.

BASMATI RICE SALAD WITH CURRANTS AND NUTS RECIPE - (3.8/5)

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve. Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1AaqyxMrH

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

CHICKEN AND MACADAMIA FRIED RICE

Steps:

• Cook rice according to the packet directions and keep warm.
• Heat 1 tablespoon of the oil in a wok or a large sauté pan over a medium-high heat.
• Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm.
• Add the remaining 1 tablespoon of oil to the wok or sauté pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice.
• Stir-fry for 4 minutes, stirring, or until mixed well and heated through.
• Add the eggs to the wok or sauté pan.
• Season to taste with freshly ground black pepper.
• Stir fry for 1 further minute.
• Serve over cooked basmati rice with your favourite salad.

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

WHOLE FOODS ORANGE CASHEW RICE

Steps:

• In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
• Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
• Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
• Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.

RICE, PINEAPPLE AND CHICKEN SALAD

Steps:

• Mix 2 teaspoons soy sauce, 1 teaspoon oil, 2 teaspoons garlic and 1 teaspoon ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes.
• Meanwhile, bring 2 3/4 cups water to boil in heavy medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool.
• Sprinkle chicken with salt and pepper. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and sauté until golden brown and cooked through, about 4 minutes. Cool.
• Whisk lime juice, 1 tablespoon soy sauce, 2 tablespoons oil, 2 tablespoons garlic and 3 teaspoons ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season with salt and pepper. (Can be made 6 hours ahead. Chill. Let stand up to 2 hours at room temperature before continuing.
• Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining 1/4 cup green onions and serve.

SWEET CORN AND BASMATI RICE SALAD

Steps:

• Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
• Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
• Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
• Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
• *Available at Indian markets and many supermarkets.

BASMATI RICE SALAD

Steps:

• Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

BASMATI RICE SALAD WITH MANDARIN ORANGES

Steps:

• 1. Place water, salt and butter in medium saucepan. Bring to a boil. Add Basmati rice. Return to boil, reduce heat, cover and simmer for 15 minutes. Then remove from heat and let stand about 5 minutes. Fluff with a fork and allow to cool.
• 2. Drain mandarin orange, reserving the juice. (You need about 3/4 cup of liquid. If you don't have enough, add a little orange juice, water or white wine to make up the difference)
• 3. In a small saucepan, heat juice just to boiling. Add currants or raisins and set aside to cool. When cooled, mix in vinegar and oil.
• 4. In a large bowl, toss together rice, currants, juice, oil and vinegar.
• 5. Just before serving, add mandarin orange slices and slivered almonds. Best served at room temp.