Best Fruit And Rice Salad Recipes

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WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS



Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 cups water
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Steps:

  • To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
  • In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
  • To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
  • In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
  • To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

FRUIT AND RICE SALAD



Fruit and Rice Salad image

This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups cooked long grain rice, cooled
3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
1 cup halved green grapes
1/2 cup sliced celery
1/2 cup raisins
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.

PINEAPPLE FRUIT AND RICE SALAD



Pineapple Fruit and Rice Salad image

You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7

1 cup uncooked instant rice
1/2 cup Yoplait® Original 99% Fat Free pineapple or piña colada yogurt (from two 6-oz containers)
1/4 teaspoon ground cinnamon
1 cup frozen (thawed) whipped topping
1 medium unpeeled eating apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 cup seedless grape halves

Steps:

  • Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
  • In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

FRUIT AND NUT CURRIED RICE SALAD



Fruit and Nut Curried Rice Salad image

Serve well chilled for a delicious side dish for a picnic or barbecue dinner. This is an exotic, crunchy salad.

Provided by GREG IN SAN DIEGO

Categories     Coconut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 cups rice
3 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
4 medium bananas
1 tablespoon lemon juice
1/2 cup diagonally sliced celery
1/2 cup seedless raisin
1/2 cup chopped salted peanuts
2 tablespoons chopped pimiento
1 tablespoon minced chives
3/4 cup mayonnaise
3 tablespoons cream
1 tablespoon lemon juice
1 tablespoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
crisp salad green
1/4 cup toasted shredded coconut

Steps:

  • Cook rice with water, salt and butter according to package directions.
  • Chill.
  • Cut bananas into 1/2 inch slices.
  • Sprinkle 1 tablespoon lemon juice over banana slices.
  • In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
  • Toss lightly and chill.
  • Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
  • Mix well. Add bananas.
  • Toss all but salad greens.
  • Arrange mixture on crisp salad greens on chilled salad plates.
  • Garnish with toasted coconut and serve.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 5.2, Cholesterol 15.2, Sodium 776.4, Carbohydrate 60.7, Fiber 4.1, Sugar 16.1, Protein 7.4

CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD



CUBAN BLACK BEANS AND RICE WITH FRUIT SALAD image

Categories     Soup/Stew     Bean     Vegetarian     High Fiber     Wheat/Gluten-Free     Dinner     Winter

Yield 6-8 servings

Number Of Ingredients 20

1 lb dried black beans
Water for soaking
1 cup chopped onions
1 tablespoon butter or coconut oil
4 cups beef broth
2 bay leaves
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1 teaspoon salt, preferably Himalayan
1 dried whole red pepper or 1/8 teaspoon cayenne pepper, as desired
3 cups uncooked brown rice
5 1/2 cups water
1 1/2 teaspoons salt, preferably Himalayan
1 cup chopped green pepper
1/3 cup dark rum
4 oranges, peeled and diced
4 apples, cored and diced
3 bananas, sliced
Kiwi, pomegranate, berries, pears, pineapple, or other fruits as desired to make a pretty fresh fruit salad.
Sour cream

Steps:

  • 1. Sort, wash and soak beans; drain and rinse beans. 2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. 3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes. 4. After rice has been started, make the fruit salad in a large bowl. 5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes. 6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.

WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS



Warm Wild Rice Salad With Dried Fruit and Nuts image

This is a recipe I found on "Miso Vegan". Scrumptious! I skip soaking the rice over night. I usually just soak it for an hour or two if I have the time. The lemon zest, balsamic and garlic in this salad is such a nice undertone to the sweet dried fruit! Especially the currants!

Provided by Nikoma

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup wild rice
2 1/2 cups water or 2 1/2 cups vegetable broth
2 stalks celery, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons grated lemon zest
1 cup dried fruit (cherries, diced apricots, or cranberries)
1 cup dried currant
1 cup toasted walnuts, chopped
3 tablespoons finely chopped parsley
salt & freshly ground black pepper

Steps:

  • Soak wild rice in a bowl of water overnight.
  • Rinse and place rice in a medium-sized pot with water or broth.
  • Bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
  • Remove from heat and set aside.
  • In a large bowl, combine remaining ingredients.
  • Add rice and toss to coat.
  • Serve immediately or let cool and refrigerate for up to 3 days.
  • From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
  • *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

Nutrition Facts : Calories 424.6, Fat 17.8, SaturatedFat 1.9, Sodium 26.3, Carbohydrate 64.9, Fiber 7.9, Sugar 18.1, Protein 9

CURRIED RICE AND FRUIT SALAD



Curried Rice and Fruit Salad image

Make and share this Curried Rice and Fruit Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups uncooked basmati rice
1 tablespoon peanut oil
1/4 cup chopped green onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon salt (or to taste)
3 1/2 cups water
2 apples, diced
1 1/2 cups well drained crushed pineapple
1/2 cup diced dried apricot
1/4 cup unsweetened flaked coconut
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
salt and pepper
1/2 cup mango chutney
2 tablespoons fresh squeezed lemon juice
1 teaspoon canola oil
1 teaspoon honey

Steps:

  • Wash rice until water runs clear; drain well.
  • In a saucepan, heat oil over medium heat.
  • Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
  • Add 1 teaspoon salt and the water.
  • Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
  • Fluff the rice with a fork; cool.
  • In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
  • Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
  • Pour the dressing over the rice mixture; toss to coat.
  • Add salt and pepper to taste; serve.

Nutrition Facts : Calories 379.1, Fat 7.5, SaturatedFat 2.9, Sodium 401.2, Carbohydrate 74.5, Fiber 5.9, Sugar 21.6, Protein 6.3

GLUTEN-FREE TROPICAL FRUIT, RICE AND TUNA SALAD



Gluten-Free Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
1 container (6 oz) Yoplait® Light very vanilla yogurt
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 22 g, TransFat 0 g

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS



WILD RICE AND MUSHROOM SALAD WITH DRIED FRUIT, GOAT CHEESE AND WALNUTS image

Categories     Salad     Side     Christmas     Simmer

Yield 8 people

Number Of Ingredients 19

Water to cook rice in
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
Vinaigrette:
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced (can substitute green onions)
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress or any greens
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Steps:

  • To prepare the rice: Cook according to package directions and add the salt, bay leaf, and thyme. Simmer until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside. To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

RICE AND FRUIT SALAD



RICE AND FRUIT SALAD image

Categories     Rice     Side     Steam

Yield Makes 8 servings

Number Of Ingredients 15

4 C hot cooked white rice
2 tbsp. Salad oil
1 can mandarin orange sections (or 1 C naval orange sections)
3/4 C canned pineapple chunks
½ C walnut pieces
3/4 C sliced strawberries
3/4 C kiwi fruit, cut into chunks
Poppy Seed Dressing:
3/4 C sugar
1 tsp. dry mustard
1 tsp. Salt
1/3 C white wine vinegar
1½ tbsp. Chopped onion
1 C Salad Oil
1½ tbsp. Poppy seeds

Steps:

  • 1) Toss the hot rice with the vegetable oil and allow to cool. 2)To cold rice add the oranges, pineapple and walnuts. Toss with Poppy Seed Dressing(small amounts at a time until moistened to liking- may not use all the dressing) and refrigerate for at least two hours or overnight. Before serving toss in strawberries and kiwi. For poppy seed dressing: Combine sugar, mustard, salt, vinegar and onion in food processor or blender and whirl briefly to mix. With processor going, gradually blend in oil as for a mayonnaise. When thickened gradually beat in poppy seeds until well blended.

RICE SALAD WITH FRUIT AND NUTS



Rice Salad With Fruit and Nuts image

My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

Provided by misscrys79

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups basmati rice
1/4 teaspoon turmeric
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 cup blanched almond
1/2 cup pine nuts
1 lemon, juice of
2/3 cup apricot, sliced
1/3 cup sultana
3 tablespoons coriander, chopped

Steps:

  • Half fill a large saucepan with water and bring to a boil.
  • Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
  • Drain in strainer and place in a bowl.
  • Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  • Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
  • Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
  • Taste and add more lemon juice if necessary. Serve.

Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Number Of Ingredients 7

1 1/2 cups cold cooked brown or white rice
1/2 cup vanilla low-fat yogurt
1 (8-ounce) can pineapple tidbit in juice, drained and 1 teaspoon juice reserved
2 kiwi fruits, , peeled and sliced
1 medium mango, peeled and chopped (about 1 cup)
1 (6-ounce) jar white tuna in water, drained and flaked
1 tablespoon flaked coconut, toasted

Steps:

  • Mix rice, yogurt and reserved pineapple juice in medium bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut.1 Serving: Calories 240 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 170mg Carbohydrate 45g (Dietary Fiber 4g) Protein 15g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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