Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently. For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil. Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
Time 2h Yield 8 Number Of Ingredients 13 Steps:
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear. Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.
Time 2h Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Cook the rice according to product directions. Prepare the dressing. Mix the rice and vegetables together. Add the dressing and stir gently. Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.
Time 22m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
PREPARATION. Bring adequate (two cups?) amount of salted water to rolling boil, add rice, turmeric & raisins. Stir so that turmeric mixes into rice and can be absorbed, bring rice back to boil, then turn right down to simmer covered for rest of cooking time (10 - 12 minutes?). Once rice is cooked, rinse/drain; set aside to cool. Finely chop both green pepper & white onion. Chunky chop (not fine) half of the peaches from the can. Add pepper, onion, peaches, cayenne pepper/peri peri, chutney, mayonnaise, salt & pepper to rice turning ingredients into rice gently so as not to mash rice. Garnish with parsley. VARIATIONS. •Try adding 1/4 cup brown rice which would need cooking separately as it takes longer to cook. just stir into plain rice before adding other ingredients. •Using a tablespoon of either lemon or lime juice gives this dish a nice twist, or even try using lemon or lime rind for an extra zing.
More about “savoury rice salad recipes”
Time 25m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
