Fruited Rice Salad With Toasted Almonds Recipes

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FRUITED RICE SALAD WITH TOASTED ALMONDS



Fruited Rice Salad with Toasted Almonds image

Dinner ready in 20 minutes! Enjoy this sweet and tangy rice salad packed with fruits and crunchy almonds - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons orange marmalade
1 tablespoon soy sauce
1/4 teaspoon ground ginger
3 cups cold cooked white rice
1 cup seedless red grapes
2 medium oranges, peeled and chopped
2 small kiwifruit, peeled and sliced
Lettuce leaves
1/3 cup slivered almonds, toasted

Steps:

  • Mix marmalade, soy sauce and ginger in large bowl.
  • Add remaining ingredients except lettuce and almonds; toss. Serve on lettuce; sprinkle with almonds.

Nutrition Facts : Calories 325, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

ELEGANT ALMOND RICE SALAD



Elegant Almond Rice Salad image

Make and share this Elegant Almond Rice Salad recipe from Food.com.

Provided by pink cook

Categories     Salad Dressings

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

6 cups water
3 cups brown rice
2 (6 ounce) jars marinated artichoke hearts
1 (10 ounce) package frozen peas
1 green bell pepper, chopped
1 bunch green onion, chopped
1 pint cherry tomatoes, halved
slivered almonds, toasted
4 teaspoons Dijon mustard
4 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, chopped
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped chives
1/2 bunch parsley, roughly chopped

Steps:

  • In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice.
  • Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and only HALF the dressing.
  • Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.
  • DRESSING PREPARATION:
  • In a blender, puree mustard, olive oil, lemon juice garlic and herbs. With motor running, drizzle in oil to create an emulsion. Pour in a lidded jar and shake well. Refrigerate until ready to use.

Nutrition Facts : Calories 306.6, Fat 7.4, SaturatedFat 1.1, Sodium 97.7, Carbohydrate 53.8, Fiber 6, Sugar 3.8, Protein 7.8

LOUISVILLE RICE SALAD



Louisville Rice Salad image

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Provided by Diana S.

Categories     Salad     Grains     Rice Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 16

1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds
½ cup raisins
½ cup mandarin orange segments, drained and coarsely chopped
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
½ cup green peas

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  • Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  • Pour dressing over the cooled rice and stir to combine.
  • Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  • Cover salad and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 44.2 g, Fat 23.1 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 3.3 g, Sodium 224.5 mg, Sugar 12 g

FRUIT AND RICE SALAD



Fruit and Rice Salad image

This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups cooked long grain rice, cooled
3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
1 cup halved green grapes
1/2 cup sliced celery
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

CITRUS RICE SALAD



Citrus Rice Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h16m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

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.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS



Rice Salad With Currants, Almonds and Pistachios image

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories     easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

  • Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
  • Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
  • Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

BROWN AND WILD RICE SALAD



Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

RICE SALAD WITH FRUIT AND NUTS



Rice Salad With Fruit and Nuts image

My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

Provided by misscrys79

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups basmati rice
1/4 teaspoon turmeric
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 cup blanched almond
1/2 cup pine nuts
1 lemon, juice of
2/3 cup apricot, sliced
1/3 cup sultana
3 tablespoons coriander, chopped

Steps:

  • Half fill a large saucepan with water and bring to a boil.
  • Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
  • Drain in strainer and place in a bowl.
  • Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  • Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
  • Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
  • Taste and add more lemon juice if necessary. Serve.

Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1

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