Best Aunt Kathys Rice Salad Recipes

COLD WILD RICE SALAD

Steps:

• Prep: Begin by cooking the box of rice as per the boxed directions, use the seasoning packet if one is included. You want the rice cold to complete the salad, once it is finished cooking you can cool it down by placing it in the refrigerator while you prepare the rest of the ingredients.
• Next, prepare the chicken breasts by cooking and seasoning to your preference. You can also save time and energy by using a store bought rotisserie chicken. Chop or shred the chicken into bite size pieces and set aside until ready to use.
• Then, wash and slice/dice the green onions, red pepper, peas, and avocado. Set aside.
• Dressing: In a small bowl, combine the minced garlic, mustard, salt, pepper, sugar, red wine vinegar, and olive oil and blend lightly. Refrigerate until ready to assemble salad.
• Assemble: In a large bowl, combine the rice, chicken and all the chopped vegetables. Then pour the dressing over the top and stir to combine all together. Serve cold rice salad immediately and enjoy!

MARTHA'S RICE SALAD

Steps:

• Place cooked rice in medium bowl and keep warm.
• Mix together red onion and vinegar in a small bowl.
• Let sit 5 minutes; strain onion in a sieve, discarding vinegar.
• Place lemon juice, oil, garlic, salt and pepper to taste in another small bowl, and whisk to combine.
• Drizzle lemon mixture over warm rice.
• Add reserved onion, dill, and lemon zest; toss to combine.
• Serve.

AUNT KATHY'S FAMOUS SEAFOOD RICE CASSEROLE

Steps:

• Melt butter in fry pan, add oil.
• Saute mushrooms, celery and onion in butter/oil mixture until mushroom juices are released.
• Add mushroom soup.
• Remove from heat and add hot sauce and worcestershire sauce.
• In a large bowl, gently fold rice, cheese,crab and shrimp together.
• Add cooked sauce.
• Place all ingredients in a large, lightly oiled casserole dish, and bake for 1 hour at 325 uncovered.
• Sprinkle with fresh ground pepper to taste.
• Serve with salad and crusty bread.

RICE SALAD

Steps:

• Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
• In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.