Best California Rice Salad Recipes

CALIFORNIA "SUSHI" RICE SALAD

California

Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups uncooked regular long-grain white rice
1/3 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
2 teaspoons grated gingerroot
2 large cucumbers, seeded, chopped
2 medium carrots, finely shredded (1 cup)
8 medium green onions, sliced (1/2 cup)
2 packages (8 oz each) imitation crabmeat sticks, sliced
1 small avocado, pitted, peeled and thinly sliced

Steps:

In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g

CALIFORNIA RICE SALAD

California Rice Salad image

Great for a pot luck, picnic, or barbecue, this rice salad with pineapple, arugula, and crumbled bacon will be a favorite.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole Pineapple

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups instant white rice, uncooked
1 (20 ounce) can DOLE® Pineapple Chunks
1 ½ cups packed arugula or spinach
½ pound bacon slices, cooked, drained and crumbled
½ cup sliced red onion
⅓ cup olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Steps:

Prepare rice according to package directions.
Drain pineapple; reserve 1/4 cup juice.
Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 39.5 g, Cholesterol 13.6 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 360.3 mg, Sugar 10.6 g

CALIFORNIA RICE SALAD

California Rice Salad image

All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.

Provided by Sharon123

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup basmati rice (or Wehani-a red hybrid grown in California)
6 radishes, halved and sliced 1/4-inch thick
1/2 cup red bell pepper, diced
1/2 cup red onion, diced
2 beets, cooked, peeled, and diced (about 1 1/2 cups)
1/4 cup fresh scallions, chopped
2 tablespoons fresh dill, chopped (or 2 tsp. dried)
1/4 cup white wine vinegar
1 1/2 tablespoons prepared horseradish
1 tablespoon whole grain mustard
1 -2 teaspoon sugar, to taste
1 teaspoon salt
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
Make the dressing:.
Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!

Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 334.4, Carbohydrate 22, Fiber 1.7, Sugar 3, Protein 2.4

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