Warm Rice Salad Recipes

WARM BROWN RICE SALAD

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.

WARM WILD RICE SALAD

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.

WARM GREEK-STYLE RICE SALAD

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.

WARM RICE SALAD

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.