Best Festive Rice Salad Recipes

FESTIVE RICE SALAD

Festive Rice Salad image

I once had a similar salad at a friend's house and I was determined to re-create it at home. After several tries, I came up with this sweet-tart concoction. It's easy to prepare and colorful, too. -Terri Simpson, Palm Harbor, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1 small sweet red pepper, chopped
3/4 cup chopped green onions
1/2 cup dried cranberries
DRESSING:
1/2 cup canola oil
1/3 cup white vinegar
3 tablespoons sugar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper

Steps:

Cook rice according to package directions; cool. In a large bowl, combine the rice, peas, red pepper, onions and cranberries. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 198 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FESTIVE RICE SALAD

Festive Rice Salad image

In 30 minutes or less you have not only a wonderful tasting salad but a beautiful salad. I make this for the holidays. Really looks and taste great and everyone loves it.

Provided by Vseward Chef-V

Categories Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups long grain rice
1 1/2 cups water
1 (14 1/2 ounce) can chicken broth
2 garlic cloves or 2 minced garlic
1/4 teaspoon salt
1 cup vinaigrette
1/2 cup diced red bell pepper
1/2 cup diced yellow pepper
1/2 cup diced green bell pepper
1 cup diced red onion
1 cup grape tomatoes
1/4 cup fresh basil, slivered

Steps:

Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
Place the rice, chicken broth and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.
Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavors.
Add the vinaigrette to the cooled rice and toss with the vegetables.

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