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 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 10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Wash, core & dice apples. Place apples in large bowl & toss with lemon juice. Add cooked brown rice, celery, nuts & raisins, & toss to combine. In medium bowl, combine mayonnaise & yogurt, blending well. Fold into rice mixture. If desired, serve over salad greens.
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 25m Yield 4 Number Of Ingredients 15 Steps:
Shred tomatoes with a box grater (this should yield about 1 cup grated tomato). Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes. Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm. Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Time 20m Yield 24 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, toss apples with pineapple juice. Stir in rice, celery, walnuts, raisins and carrots. In a spearate bowl, blend yoghurt, salt, cinnamon and corriander. Stir the dressing in the apple mixture. Cover and refrigerate. Serve!
Time 10m Yield 10-12 servings. Number Of Ingredients 11 Steps:
Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.
Yield 4 Number Of Ingredients 9 Steps:
Prepare rice according to package directions. Cool. Wash, core and dice apples, without peeling. Place apples in large bowl and toss with lemon juice. Add rice, celery, nuts and raisins; toss to combine. In medium bowl, combine mayonnaise and yogurt. Blend well. Fold into rice mixture. Serve over salad greens, if desired.
