Time 20m Yield 6 Number Of Ingredients 7 Steps:
Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well. In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.
Time 3h15m Yield Makes 6 servings. Number Of Ingredients 7 Steps:
Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover. Refrigerate several hours or until chilled.
Time 1h20m Yield 6 Number Of Ingredients 8 Steps:
Mix pineapple, watermelon, mango, and green apple in a large bowl. Blend lime juice, honey, and jalapeno in a blender until smooth. Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.
Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Time 1h5m Yield 8 servings Number Of Ingredients 12 Steps:
Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate. Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool. Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.
Time 50m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Chill a metal mixing bowl. Drain canned fruit,reserve the juice. Add orange juice and or pineapple juice to make the required 2 cups of pineapple juice and 2 cups orange juice. Place rice in microwave cooker,add juice. Microwave 10 minutes 70% power. Set aside for 10 minutes. Then microwave 10 minutes 70% power again. The rice should be cooked and soft. Do not stir. Cool. {If you are cooking on stovetop, heat the juices to simmer then add rice and cover, and turn the heat down low. About 20 minutes. Cool.}. In mixing bowl add whipping cream and beat with beaters, when it starts to get a little stiff, slowly add granulated sugar and vanilla, cardamon and anise. Whip until stiff. In bowl add lemon juice and add sliced bananas, toss to coat.Drain. In large bowl, add half of the cooked cooled rice. Break apart and add half of the. crushed pineapple and half of the flake coconut. Add half of the whipped cream mixture and mix well with a spoon. Then add half of the mandarin oranges,half of kiwi fruit and half of the bananas. Mix gently. Repeat the process with the other half of the rice and fruit and whipped cream mixture. Pile in glass serving bowl, sprinkle top with nutmeg if desired and serve. Note: You may substitute Cool Whip for the Whipped Cream but it will separate if it sits too long.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 11 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.
Yield Serves 4 Number Of Ingredients 13 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.
Time 10m Yield 4-6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.
Time 20m Yield 10 Number Of Ingredients 8 Steps:
In a large non-metallic serving bowl, stir together the crushed pineapple, sugar, and ricotta cheese until well blended. Stir in the fruit cocktail, pineapple tidbits, strawberries, apples and nectarines. Cover, and refrigerate for at least 4 hours, or overnight. The longer you refrigerate before serving, the better it will taste.
