Time 10m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.
Time 3h15m Yield 4 Number Of Ingredients 7 Steps:
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Time 2h20m Yield 8 Number Of Ingredients 16 Steps:
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes. In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook brown rice until tender, allow to cool. To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside. In a large bowl add the rice and all other salad ingredients. Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
Time 30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the grill to medium-high heat. Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob. Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl. In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.
Time 1h30m Yield 4 servings Number Of Ingredients 14 Steps:
In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat. Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving. Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Time 1h5m Yield 12 servings. Number Of Ingredients 13 Steps:
In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Time 2h30m Yield Serves 4 to 6 Number Of Ingredients 15 Steps:
Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely. Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool. In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme. In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well. Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.
Number Of Ingredients 12 Steps:
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside. Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well. Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly. Serve at room temperature.
