Best Garden Rice Recipes

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PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD



Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 28

2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish
1/4 pound (a couple of handfuls from produce bins) fresh wax beans
1/4 pound (a couple of handfuls from produce bins) fresh green beans
1 small yellow squash, julienne cut into strips
1 red bell pepper, cut into thin strips
2 scallions, cut into on a diagonal
2 cups baby spinach or arugula leaves, shredded
1 teaspoon Dijon mustard
2 tablespoons (a couple of splashes) white wine or tarragon vinegar
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon and/or fresh parsley
Salt and pepper

Steps:

  • Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
  • Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
  • Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
  • To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
  • Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
  • Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
  • Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
  • Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
  • Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

GARDEN VEGETABLE RICE SOUP



Garden Vegetable Rice Soup image

"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

Steps:

  • In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 753mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS



Dijon Chicken, Rice and Garden Vegetable Foil Packs image

Garlic and Dijon mustard bring tons of flavor to boneless skinless chicken breasts, which are tucked into foil packs along with rosemary, rice and fresh veggies before being grilled (or baked!) for a dinner that's as tasty as it is easy to clean up.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked instant white rice
1 teaspoon finely chopped fresh rosemary leaves
2 tablespoons Dijon mustard
3 tablespoons olive oil
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
3 small zucchini, cut into 1/2-inch slices
3 medium carrots, cut into 1/4-inch slices
4 boneless skinless chicken breasts

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
  • In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
  • In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
  • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

Nutrition Facts : Calories 530, Carbohydrate 50 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 5 g, TransFat 0 g

GARDEN VEGETABLE RICE



Garden Vegetable Rice image

It only takes 15 minutes to serve your family this simple and delicious dish. Add pimentos or roasted red peppers to make it truly special.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 15m

Yield 4

Number Of Ingredients 4

8 ounces cooked chicken breast, diced
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Garden Vegetable
2 tablespoons chopped pimentos or roasted red peppers
1 cup chicken or vegetable broth

Steps:

  • In a large saucepan, heat all ingredients together over medium-high until heated through. Serve while hot.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 18.2 g, Cholesterol 43.3 mg, Fat 5.4 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 632.4 mg, Sugar 0.4 g

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES



Golden Cauliflower Rice with Garden Vegetables image

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 25m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
½ cup chopped onion
½ cup julienned carrots
½ cup French-cut green beans
½ cup diced fresh mushrooms
¼ cup thinly sliced red bell pepper
1 pound frozen riced cauliflower
1 tablespoon minced fresh garlic
1 teaspoon ground turmeric
¼ teaspoon sweet paprika
⅛ teaspoon curry powder, or to taste
salt and ground black pepper to taste
2 tablespoons blanched slivered almonds
1 pinch chopped fresh parsley, or to taste

Steps:

  • Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
  • Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
  • Serve warm garnished with almonds and parsley.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g

WILD RICE QUINOA GARDEN SALAD



Wild Rice Quinoa Garden Salad image

Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.

Provided by Budgiegirl

Categories     Rice

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

3 cups water, divided
1/2 cup wild rice, uncooked
1 cup quinoa, uncooked
1/2 cup green onion, thinly sliced
1/2 cup red bell pepper, chopped
1/2 cup cucumber, seeded, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 1/4 teaspoons fresh ground black pepper
2 garlic cloves, minced

Steps:

  • Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
  • Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
  • Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
  • Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
  • Remove from heat; fluff with a fork.
  • Place quinoa and wild rice in a large bowl.
  • Stir in green onions, bell pepper and cucumber.
  • Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
  • Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1

RICE PILAF GARDEN STYLE



Rice Pilaf Garden Style image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups basmati rice
1 1/2 cups orzo pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup minced shallots
1 1/2 cups shredded zucchini
1 1/2 cups sliced cremini mushrooms
3 cups low-sodium chicken stock
1 cup seeded and diced Roma tomatoes
2 tablespoons chopped Italian parsley leaves
1 teaspoon grated lemon zest
1/2 cup grated Parmesan
1 teaspoon freshly crackled black pepper
Salt

Steps:

  • In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.

GARDEN HERB RICE SALAD



Garden Herb Rice Salad image

This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 11

3 cups cooked long grain rice, chilled
1 large tomato, chopped
1 medium sweet yellow pepper, diced
1 small cucumber, peeled, seeded and diced
1/2 cup diced mozzarella cheese
1/2 cup sliced ripe olives, drained
1/4 to 1/3 cup snipped fresh basil
1/4 cup snipped fresh mint
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Steps:

  • In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes.

Nutrition Facts : Calories 267 calories, Fat 16g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

ROASTED TOMATO & CHEDDAR RICE WITH GARDEN SALAD



Roasted tomato & cheddar rice with garden salad image

Served as a stunning side or quick main meal, this vegetarian dish is sure to satisfy

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 11

400g cherry tomato
2 onions , chopped
1 tbsp oregano leaves (or 1½ tsp dried), plus a few extra
1 tbsp olive oil
250g easy-cook long grain rice
1l hot vegetable stock
2 avocados , sliced
about 3 small bunches mixed soft herbs (we used chives, parsley and mint)
1 baby cos lettuce , shredded
juice 1 lemon
200g mature cheddar , grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Spread the tomatoes on a baking tray and roast for 15 mins, then remove. Heat grill to High.
  • Meanwhile, soften the onion and oregano in the oil, stir in the rice and stock, and boil for 15 mins, stirring occasionally, until the rice is cooked.
  • Mix the avocados, herbs, shredded lettuce and lemon juice.
  • Stir most of the cheese and tomatoes into the rice, tip into an ovenproof dish, scatter remaining cheese and tomatoes on top with some more oregano and flash under the grill to brown. Spoon onto plates with the salad served on the side.

Nutrition Facts : Calories 681 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.61 milligram of sodium

HEARTY GARDEN CHICKEN AND RICE



Hearty Garden Chicken and Rice image

A hearty, delicious blend of chicken, rice, and garden vegetables. Sauteed and simmered to perfection.

Provided by JMCONARD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 ½ cups uncooked long grain white rice
3 cups chicken broth
4 skinless, boneless chicken breast halves
5 teaspoons butter
½ medium onion, diced
½ large green bell pepper, diced
1 jalapeno pepper, diced
1 medium carrot, diced
1 cup sliced fresh okra
2 cloves garlic, diced
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoon garlic salt
¼ teaspoon paprika
1 teaspoon seasoned salt
¼ teaspoon cayenne pepper
½ teaspoon black pepper

Steps:

  • In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.
  • Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.
  • Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 44.1 g, Cholesterol 49.5 mg, Fat 5.7 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 2.7 g, Sodium 530.7 mg, Sugar 1.7 g

SPANISH GARDEN RICE



Spanish Garden Rice image

Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season.

Provided by Chippie1

Categories     White Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 cup rice, uncooked
1/4 cup onion, chopped
1 yellow pepper, small &,chopped
1 green pepper, small &,chopped
1 red pepper, small &,chopped
1 tomatoes, small,seeded &,chopped
3 cloves garlic, pressed
2 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili pepper
1 tablespoon cumin, ground

Steps:

  • Saute rice in olive oil for 3 minutes.
  • Add onion, peppers, tomato, garlic,& chicken broth.
  • Bring to a boil.
  • Season with salt, pepper, chili pepper,& cumin.
  • Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.

GARDEN TACO RICE



Garden Taco Rice image

Zucchini, corn and tomatoes with a taco taste, yummy! This recipe is rather simple to make and tastes great too. I make this whenever zucchini is on sale!

Provided by Anissa

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground turkey or 1 lb ground beef
1/2 cup onion, chopped
1 package taco seasoning mix
1 1/2 cups water
1 1/2 cups zucchini, thinly sliced
1 cup frozen corn
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups uncooked instant rice
1 cup shredded cheddar cheese (4 oz.)

Steps:

  • Brown meat with onion; drain.
  • Stir in remaining ingredients except rice and cheese.
  • Bring to a boil.
  • Stir in rice, reduce heat to low, cover, simmer for 5 to 7 minutes or until all the liquid is absorded, stirring occasionally.
  • Remove from heat.
  • Sprinkle with cheese.
  • Cover and let stand 3 minutes or until cheese is melted.

Nutrition Facts : Calories 499.1, Fat 19.7, SaturatedFat 8.7, Cholesterol 119.3, Sodium 539.1, Carbohydrate 48.7, Fiber 3.6, Sugar 6.7, Protein 32.6

GARDEN RICE



Garden Rice image

Make and share this Garden Rice recipe from Food.com.

Provided by Sherrybeth

Categories     Rice

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1/2 cup green onion, chopped
1/4 cup red bell pepper, chopped
1 lb zucchini, cubed
1 lb yellow squash, cubed
6 tablespoons butter, divided
1 (12 ounce) can mexicorn, drained
3 cups cooked rice
1 cup Velveeta cheese, cubed
1 teaspoon lemon pepper
1/2 teaspoon coriander
1/4 teaspoon oregano
1 teaspoon salt
1 teaspoon parsley

Steps:

  • Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
  • Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
  • Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
  • Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
  • Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.

Nutrition Facts : Calories 174.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.3, Sodium 408.3, Carbohydrate 25.3, Fiber 1.2, Sugar 1.6, Protein 3.3

GARDEN RICE



GARDEN RICE image

Categories     Rice     Side     Kid-Friendly

Yield 6 to eight servings

Number Of Ingredients 7

1 cup white rice
2 cups of plain water or broth of your choice
2 tablespoons of butter
1/8 teaspoon of dry chop garlic
1 tablespoon of dry chop chives
1 tablespoon of dry chop parsley
1 tablespoon of dry chop cilantro

Steps:

  • melt butter in pan and add garlic and rice cook for 1 minute on medium high heat stir all the time add chives,parsley and cilantro stir to blend well add all of water or broth bring to a full boil then turn to low and cover and cook 20 minutes fluff with fork and serve

PORK CHOPS WITH GARDEN RICE



Pork Chops with Garden Rice image

This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.

Provided by KLJ071668

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h30m

Yield 6

Number Of Ingredients 13

6 (1 inch thick) pork chops
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ cup chopped green bell pepper
½ cup chopped orange bell pepper
⅓ cup chopped green onions
½ cup thinly sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
  • In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
  • Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g

GARDEN RICE SALAD



Garden Rice Salad image

This is a different salad to serve at a cook out or pot luck. Prep time does not include the chilling time of 3 hours, so remember to make ahead!

Provided by Lynette ! @breezermom

Categories     Other Salads

Number Of Ingredients 12

4 cup(s) cooked long grain rice
10 ounce(s) package frozen english peas, thawed
1/2 cup(s) green pepper, diced
2 tablespoon(s) green onions, finely chopped
2 tablespoon(s) radishes, finely chopped
1 clove(s) garlic, minced
1/4 cup(s) mayonnaise
2 tablespoon(s) honey
1 teaspoon(s) curry powder
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
1/2 cup(s) celery, diced

Steps:

  • Combine the rice, peas, green pepper, celery, green onions, radishes and garlic in a large bowl. Toss well.
  • Combine mayonnaise, honey, burry powder, nutmeg, and salt in a small bowl, stirring with a whisk until blended.
  • Pour the dressing mixture over the rice mixture, and toss gently. Cover salad, and chill at least 3 hours.

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