French Quarter Rice Salad Recipes

FRENCH QUARTER RICE SALAD

Steps:

• Cook rice according to package directions. Cool slightly.
• In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
• Cover; refrigerate 2 to 4 hours to blend flavors.
• Just before serving, mix in the pecans.

SALADE DE RIZ MADAME BEQUETTE(FRENCH RICE SALAD)

Steps:

• Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
• Mix the dressing ingredients with a whisk, seasoning well to taste.
• Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
• Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
• Serve immediately.

MOOSEWOOD FRENCH RICE SALAD

Steps:

• Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
• Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
• Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
• When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
• (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).