Time 10m Yield 6 servings. Number Of Ingredients 11 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.
Time 15m Number Of Ingredients 12 Steps:
Cook rice: Follow instructions on the package for cooking rice. Check out our article on how to cook rice perfectly. Allow the rice to cool before tossing it with the other ingredients. Toast almonds: Heat a small skillet and add butter once the skillet is hot. Add almonds to melted butter and spread them out in the pan. Allow almonds to toast for 1 minute and then stir. Continue to stir almonds until they are golden on both sides. This process shouldn’t take more than 3 minutes. Prepare the fruit: Wash all of the fruit and dry. Cut strawberries and peaches into ½" chunks. Use this time to also mince the shallots. Create the sauce: Combine the olive oil, orange juice, vinegar, shallots, salt and pepper in a large glass bowl. Stir everything to mix thoroughly. Toss all ingredients: Add the rice, almonds, and fruit to the bowl with the sauce. Toss everything until the ingredients are completely mixed. Serve: You can serve this right away or chill it in the fridge. We preferred it chilled.
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 1h15m Yield 8 Number Of Ingredients 9 Steps:
Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill. In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.
Time 2h Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
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.
Yield Makes 8 servings Number Of Ingredients 15 Steps:
- Toss the hot rice with the vegetable oil and allow to cool. 2)To cold rice add the oranges, pineapple and walnuts. Toss with Poppy Seed Dressing(small amounts at a time until moistened to liking- may not use all the dressing) and refrigerate for at least two hours or overnight. Before serving toss in strawberries and kiwi. For poppy seed dressing: Combine sugar, mustard, salt, vinegar and onion in food processor or blender and whirl briefly to mix. With processor going, gradually blend in oil as for a mayonnaise. When thickened gradually beat in poppy seeds until well blended.
Time 45m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Boil rice in 4 cups of water for 45 minutes. Let rice stand for 40 more minutes, then drain and cool. Add fruit together and sprinkle with orange jello and mix. Fold in Cool Whip and mix well. Sprinkle top with coconut. Refrigerate. NOTE: If you prepare this a day ahead of time, do not add the Cool Whip or coconut until the next day. Before you add the whipped topping, drain off excess fluid that has accumulated overnight.
Time 30m Yield Makes 6 servings, about 1 cup each. Number Of Ingredients 6 Steps:
Cook rice blend as directed on package; cool completely. Stir in remaining ingredients.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a small bowl mix the first 5 ingredients. Set aside. Halve orange sections, then combine all the rest of the ingredients. Mix the dressing ingredients again and toss with salad to coat well. Cover and refrigerate at least 2 hours until well chilled.
