Best Fruit N Rice Salad Recipes

RICE SALAD WITH FRUIT AND NUTS

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.

PINEAPPLE FRUIT AND RICE SALAD

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.

CREAMY RICE-FRUIT SALAD

Steps:

• Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
• In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.

GLORIFIED RICE

Steps:

• 1. Drain pineapple and fruit salad, reserving syrup in saucepan, combine uncooked rice, 1 cup reserved mixed fruit syrup and 1/2 teaspoon salt. Stir to moisten rice. Bring to a boil; cover; simmer 5 minutes.
• 2. Remove from heat and let stand 5 minutes. Cool completely.
• 3. Add pineapple and fruit, cool.
• 4. Stir in marshmallows and sliced banana that has sprinkled with lemon juice. Beat the cream till stiff peaks form. Fold in cream and cherries. Chill.
• 5. Notes: I had never seen a pomegranate until I was 35 years old. I have since found the very best way in the world to clean a pomegranate I think. Get a big deep bowl and put in the sink and fill with cold water and let the water stay on at a slow run. As you break apart the fruit the heavy juice laden seeds drop to the bottom, the juice from the seeds you burst floats away as does the much lighter empty seed and fruit pith.

TROPICAL FRUIT, RICE AND TUNA SALAD

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.

CURRIED RICE AND FRUIT SALAD

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.

BROWN RICE FRUIT SALAD

Steps:

• In a small bowl mix the first 5 ingredients.
• Set aside.
• Halve orange sections, then combine all the rest of the ingredients.
• Mix the dressing ingredients again and toss with salad to coat well.
• Cover and refrigerate at least 2 hours until well chilled.

FRUIT AND NUT CURRIED RICE SALAD

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.